Name: Bacon, macadamia and apricot stuffed turkey
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 10
Ingredients: 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

Ingredients

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

1.Heat a non-stick frying pan on high. Sauté’ bacon for 4-5 minutes until crisp. Drain on paper towel.

2.Heat oil in same pan on high. Sauté’ onion and garlic for 4-5 minutes until tender. Add wine, stirring, until almost evaporated.

3.Stir through apricot and currants. Allow mixture to cool.

4.Place breadcrumbs in a bowl. Add nuts, bacon, onion mixture, egg and herbs. Season to taste. Preheat oven to moderate, 180°C.

5.Rinse 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.

6.Bake 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.

7.Serve turkey carved with accompaniments of your choice.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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