Photography by: Sam Wilkinson
with spiced crimson raison and walnut stuffing
Recipe by: Woolworths
Preparation time: 15 minutes
Cooking time: 2hrs
Spiced crimson raison and walnut stuffing
1 tablespoon Butter
2, finely chopped Onion
2 sprigs Fresh rosemary, leaves picked and chopped
½ cup Crimson raisons, chopped
3 cups Apple juice
1 teaspoon Ground allspice
½ cup Walnuts, toasted and chopped
300g Free range chicken mince
1 cup Fresh breadcrumbs
1 large Fresh free range turkey
Preheat oven to 200c.
To make the stuffing, melt the butter in a saucepan and add the onion and rosemary. Cook gently with the lid on for about 10 minutes, until the vegetables are very soft, but not coloured.
Add the raisins and half the apple juice and turn up the heat a little. When the liquid has reduced to a third of its volume, set it aside to cool.
Mix in the allspice, the walnuts, orange zest, chicken mince and egg, then fold in the breadcrumbs. Season with salt and pepper.
Place two thirds of the stuffing into the cavity of the turkey.
Lift up the breast skin with your fingers and separate it from the flesh.
Place the remaining stuffing under the two breast flaps and pull the skin back over.
Place the turkey into a roasting pan, on a rack, and season with salt and pepper.
Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 180c and cook for another 60 to 75 minutes.
Serve with roasted vegetables and cranberry jelly.