This dish is absolutely ideal to prepare in advance and serve cold. De-boned poultry is easy to slice, with everybody getting a little meat and stuffing. If serving hot, serve with oven-roasted mixed vegetables, or cold, with a green salad and a potato salad. |
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Use a boning knife
Use beef or pork
Serve hot or cold
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Total Time : |
4 hours |
Active Time: |
60 minutes |
Serves: |
8 - 10 people |
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Place the turkey on a board, breast side down. With a sharp knife, cut down the centre of the spine, working from the neck to the tail end. Slowly scrape the flesh from the bone, always keeping the blade of the knife, facing the bone. Once the legs and wi |
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Heat the butter in a large frying pan, add the onion and cook until soft. Remove from the heat, transfer to a bowl and mix with the remaining stuffing ingredients. Season to taste. |
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Spread the turkey skin side down on a board and season with salt and pepper. Spread the stuffing over the exposed meat, roll up, tucking the wings and legs inside and sew the bird up to create a rough rectangle |
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Season the skin with salt and pepper. Place the turkey on a roasting tray in a preheated oven at 180°C, seam side down, cover with well-greased tin foil and roast for ±3 hours or until the juices run clear when pierced with a skewer (aim for an internal t |
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Once cooked, stand for 20 minutes covered with foil, then transfer to a platter and serve sliced, hot or at room temperature |
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1 small to medium turkey (3 - 4) kg |
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30g butter |
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1 onion (finely chopped) |
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3 spring onions (finely chopped) |
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500g sausage meat - pork or beef |
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250g streaky bacon (finely chopped) |
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3 cups stale breadcrumbs |
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˝ cup pecan nuts (chopped) |
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1 egg (lightly beaten) |
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2 tablespoon port |
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˝ cup dried apricots (chopped) |
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2 tablespoon chopped parsley |
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Salt and pepper |
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