Slow-roasted turkey with stuffing

Whether it's a whole turkey or a turkey breast roll, pairing it with a stuffing recipe will help keep it tender and really bring out the festive flavour.
Whole roast turkey and stuffing on a white oval serving dish.
4H 30M

Stuffing 101

Stuffing recipes are traditionally based on bread, but couscous, barley, rice and quinoa can all be used, or even mixed together for extra texture. Stuffing recipes can be easily adjusted for your gluten free guests.

When using bread as your stuffing base, Italian-style or sourdough loaves will give a better taste and texture. So will making the crumbs from bread that is a day old.

Stuffing mixtures can also be cooked separately by rolling into golf-sized balls or wrapping the mixture in prosciutto to create a spectacular stuffing roll on the side as we have done here in this slow-roasted turkey recipe.

Looking for a roast turkey roll recipe with stuffing?





STUFFING Combine ingredients in a large bowl; season with salt and freshly ground black pepper.


Preheat oven to 150°C (130°C fan forced). Discard neck from turkey. Do not rinse turkey; current health advice suggests doing this is more likely to spread bacteria.


Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with half the remaining stuffing. Tie legs together with kitchen string, then tuck wing tips under body.


Place turkey on an oiled wire rack in a medium flameproof roasting pan. Dip muslin in melted butter and place it over turkey. Pour 1 litre water into pan, then cover dish with a double layer of foil. Roast for 4 hours.


Meanwhile, place prosciutto slices, side by side and slightly overlapping, on a large sheet of plastic wrap to form a 26cm x 30cm rectangle. Place the remaining stuffing lengthways in the centre of the prosciutto; lightly press the mixture into a log shape. Bring bottom edge of long side over the stuffing, then using the plastic wrap as a guide, roll up firmly. Refrigerate.


Place apples on a medium oven tray; brush all over with maple syrup. Sprinkle with salt flakes and top with thyme.


Remove the foil and muslin from turkey, then brush with pan juices. Increase oven to 200°C (180°C fan forced). Roast for a further 30 minutes, brushing occasionally, or until turkey is golden brown. Remove from oven. Cover and stand for 30 minutes.


Meanwhile, roast the prosciutto-wrapped stuffing roll and apples for 30 minutes.


Drain turkey pan juices into a large jug, then skim fat from top and discard; you need 2 cups of pan juices for the gravy. Place roasting pan over medium heat; melt extra butter. Add flour; cook, stirring, until well browned. Stir in port, reserved juices and the stock. Cook, stirring, until gravy boils and thickens. Strain into a serving jug.


Serve turkey with cranberry sauce, gravy, apples and prosciutto-wrapped stuffing roll.

Skip making the gravy and use an instant version instead, if you prefer.

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