Roast turkey with cherry and macadamia stuffing

Roast turkey doesn't get much better than this delicious recipe. Served with all the trimmings and stuffed with a beautiful cherry and macadamia stuffing, this dish is a must for your festive feast

By Jennene Plummer
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 12
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Roast turkey
  • 3.5 kilogram roast turkey
  • 1 tablespoon olive oil
  • roasted pumpkin, carrots, onion, garlic, gravy, steamed green beans to serve
Apricot, cherry and macadamia stuffing
  • 1 tablespoon olive oil
  • 4 rindless bacon rashers, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 tablespoon thyme leaves
  • 500 gram minced pork
  • 3 cup fresh breadcrumbs
  • 1 cup fresh cherries, pitted, chopped
  • 1 cup unsalted macadamias, chopped
  • 1 egg, whisked


  • 1
    Preheat oven to moderate, 180°C. Lightly grease a baking dish.
  • 2
    For the stuffing: In a large frying pan, heat oil on high. Fry bacon, onion and garlic for 3-4 minutes until golden and tender. Stir in thyme. Transfer to a large bowl and cool. Add pork, breadcrumbs, cherries, nuts and egg, mixing well. Season.
  • 3
    Fill turkey cavity with stuffing. Secure with skewers. Tie turkey legs and wings together with kitchen string to secure. Place on a trivet in baking dish. Rub with oil and season.
  • 4
    Bake for 2 hours, turning occasionally, until juicesrun clear when pierced.
  • 5
    Remove turkey from oven. Allow to rest, loosely covered with foil, for 10-15 minutes before carving. Serve turkey with roast veges and gravy.


  • Cook turkey for 15-20 minutes per 500g (including stuffing), plus a further 20 minutes until the juices run clear.