Bacon, macadamia and apricot stuffed turkey

  • 20 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 10
  • Print


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


Bacon, macadamia and apricot stuffed turkey
  • 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.

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