Roast turkey with herb stuffing and pork chipolatas

  • 25 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 8
  • Print


Roast turkey with herb stuffing and pork chipolatas
  • 15 gram butter
  • 1 finely chopped red onion
  • 3 cup fresh breadcrumbs
  • 1/3 cup dried cranberries
  • 1/4 cup chopped parsley
  • 1/4 cup thyme leaves
  • 1 egg, lightly beaten
  • 1 finely grated zest lemon
  • 1 finely grated zest orange
  • 1 3.5 kg, trimmed, washed, dried turkey
  • 1 tablespoon oil
  • 16 pork chipolatas, wrapped in bacon strips (thin bacon)
  • cranberry sauce, to serve
  • gravy, to serve


Roast turkey with herb stuffing and pork chipolatas
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a baking dish.
  • 2
    In a large frying pan, melt butter on medium. Saute onion 2-3 minutes, until tender. Remove from heat.
  • 3
    Stir breadcrumbs, dried cranberries, herbs, egg and zest into onion mixture. Season to taste.
  • 4
    Fill turkey cavity with stuffing. Secure with skewers. Tie turkey legs and wings with kitchen string to secure. Place on a trivet in a baking dish. Rub with oil and season to taste.
  • 5
    Bake, uncovered, about 2 hours, turning occasionally, until juices run clear when pierced. Add chipolatas to pan for last 20 minutes or pan-fry just before serving.
  • 6
    After around 2 hours, remove turkey from oven. Allow to rest, loosely covered with foil, 10-15 minutes before carving. Serve turkey with chipolatas, cranberry sauce and gravy.


As a guide, cook turkey 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested.

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