Name: Turkey with pancetta and macadamia stuffing
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: Turkey; 4.5 kilogram whole turkey, trimmed; 2 tablespoon olive oil; 2 cup water; Pancetta and macadamia stuffing; 30 gram butter; 1 small leek, trimmed, washed, finely chopped; 1 stalk celery, trimmed, finely chopped; 8 slice pancetta, chopped; 1/4 cup macadamias, chopped; 1/4 cup pistachios, chopped; 2 tablespoon sage, chopped; 1/2 cup port; 4 cup fresh white breadcrumbs; 1/3 cup cranberry jelly; 1/4 cup dried apricots, chopped; 1/4 cup pitted prunes, chopped

Ingredients

Turkey

4.5 kilogram whole turkey, trimmed

2 tablespoon olive oil

2 cup water

Pancetta and macadamia stuffing

30 gram butter

1 small leek, trimmed, washed, finely chopped

1 stalk celery, trimmed, finely chopped

8 slice pancetta, chopped

1/4 cup macadamias, chopped

1/4 cup pistachios, chopped

2 tablespoon sage, chopped

1/2 cup port

4 cup fresh white breadcrumbs

1/3 cup cranberry jelly

1/4 cup dried apricots, chopped

1/4 cup pitted prunes, chopped

Method

1.Preheat oven to moderate, 180°C.

2.To make pancetta and macadamia stuffing, melt butter in a large frying pan on medium. Saute leek, celery and pancetta 8-10 minutes. Add nuts and sage; cook 1-2 minutes. Stir in port; simmer 2-3 minutes. Transfer mixture to a large bowl; cool. Mix in remaining ingredients. Season to taste; mix well.

3.Rinse turkey under cold water. Pat dry with paper towel. Press stuffing into turkey cavity; secure cavity with a skewer. Using kitchen string, tie legs together.

4.Place turkey on a wire rack in a large baking dish; tuck wings under body to prevent burning. Brush all over with oil; season to taste. Pour water into dish. Cover turkey with foil.

5.Bake 2 hours. Remove foil. Bake a further 30-40 minutes, until cooked through (pierce the thickest part of the thigh joint. If juices run clear, the turkey is cooked). Rest, covered, until ready to serve.

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Ingredients

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