Bacon, macadamia and apricot stuffed turkey
Oct 27, 2013 1:00pm- 20 mins preparation
- 2 hrs 30 mins cooking
- Serves 10
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Ingredients
Bacon, macadamia and apricot stuffed turkey
- 2 bacon rashers, trimmed, finely chopped
- 2 teaspoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1/3 cup dry white wine
- 1/3 cup dried apricot, finely chopped
- 1/4 cup currants
- 3 cup fresh breadcrumbs
- 1/2 cup macadamias, toasted, chopped
- 1 egg
- 2 tablespoon parsley, chopped
- 1/2 teaspoon dried thyme
- 3.5 kilogram turkey, trimmed, cleaned
Method
Bacon, macadamia and apricot stuffed turkey
- 1Heat a non-stick frying pan on high. Sauté' bacon for 4-5 minutes until crisp. Drain on paper towel.
- 2Heat oil in same pan on high. Sauté' onion and garlic for 4-5 minutes until tender. Add wine, stirring, until almost evaporated.
- 3Stir through apricot and currants. Allow mixture to cool.
- 4Place breadcrumbs in a bowl. Add nuts, bacon, onion mixture, egg and herbs. Season to taste. Preheat oven to moderate, 180°C.
- 5Rinse turkey under cold water and pat dry with paper towel. Place on a board. Press stuffing into cavity of turkey and secure with a skewer. Tie legs together and tuck wings underneath. Place on a rack in a baking dish. Rub skin with oil and season to taste. Pour 2 cup water into pan. Cover with foil.
- 6Bake for 1 1/2 hours. Remove foil. Bake for a further 40-45 minutes until juices run clear when the thickest part of the thigh is pierced with a knife.
- 7Serve turkey carved with accompaniments of your choice.