Recipe

Cranberry and macadamia turkey buffe

  • 30 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 12
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Ingredients

Cranberry and macadamia turkey buffe
  • 50 gram butter
  • 1 finely chopped onion
  • 1 rasher, finely chopped rindless bacon
  • 1 clove, crushed garlic
  • 2 cup fresh breadcrumbs
  • 2 lightly beaten eggs
  • 1/2 cup craisins
  • 1/4 cup parsley, chopped
  • 1/4 cup toasted, chopped macadamia nuts
  • 3 kg, boned (see tip) turkey buffe
  • 1 tablespoon oil

Method

Cranberry and macadamia turkey buffe
  • 1
    Preheat oven to moderate, 180°C. Line a baking dish with baking paper. Melt butter in a large frying pan on medium. Saute onion, bacon and garlic 2-3 minutes, until bacon is golden and onion is tender. Remove from heat and cool slightly.
  • 2
    Transfer onion mixture to a large bowl with breadcrumbs, eggs, craisins, parsley and nuts. Mix to combine. Season to taste.
  • 3
    Open out turkey buffe on a sheet of baking paper, skin side down. Using a sharp knife, slice halfway through thick top half of each breast, being careful not to cut all the way through. Open out each breast and tenderloin, and fold out - this creates an even thickness.
  • 4
    Spread stuffing over two-thirds of buffe, leaving gap at one short end. Roll up to enclose filling, using paper to help lift and roll. Secure with skewers.
  • 5
    Truss with kitchen string to make an even shape. Remove skewers.
  • 6
    Transfer turkey to pan. Brush with oil and season to taste. Bake, uncovered, 2 1/4 hours, or until juices run clear when pierced. Rest 15 minutes before carving into slices. Serve with cranberry sauce, if liked.

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