Roast turkey with pancetta and macadamia stuffing

  • 30 mins preparation
  • 3 hrs cooking
  • Serves 8
  • Print


Roast turkey with pancetta and macadamia stuffing
  • 4-4.5kg whole turkey, trimmed
  • 2 cup water
  • 30 gram butter
  • 1 small leek, trimmed, washed finely chopped
  • 1 stalk celery, trimmed, finely chopped
  • 8 slices pancetta, chopped
  • 1/4 cup chopped macadamias
  • 1/4 cup chopped shelled pistachios
  • 2 tablespoon chopped sage
  • 1/2 cup port
  • 4 cup fresh white breadcrumbs
  • 1/3 cup cranberry jelly
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped pitted prunes


Roast turkey with pancetta and macadamia stuffing
  • 1
    Preheat oven to 180°C.
  • 2
    To make stuffing, melt butter in a large frying pan on medium. Saute leek, celery and pancetta for 8-10 minutes, until tender.
  • 3
    Add macadamias, pistachios and sage. Cook for 2 minutes. Stir in port and simmer for 2-3 minutes. Transfer mixture to a large bowl. Allow to cool.
  • 4
    Stir in breadcrumbs, cranberry jelly, apricots and prunes. Mix well and season to taste.
  • 5
    Rinse turkey under cold water. Pat dry with paper towel. Press stuffing into turkey cavity. Secure with a skewer. Tie legs together and tuck wings under.
  • 6
    Place turkey on a wire rack in a large baking dish. Rub skin with oil and season to taste. Pour wafer into dish. Cover with foil.
  • 7
    Bake for about 2 hours, Remove foil. Bake further 30-40 minutes, until turkey is cooked through.


To test it the turkey is cooked, pierce it through the thickest part of its thigh. If the juices run clear, the turkey is ready. Any leftover stuffing can be wrapped in foil and baked with the turkey for the lust half-hour of cooking time.

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