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Recipe

Roast turkey with sage stuffing and lamb chipolatas

Sep 29, 2012 2:00pm
  • 25 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 8
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Ingredients

Roast turkey with sage stuffing and lamb chipolatas
  • 30 gram butter
  • 1 onion, finely chopped
  • 3 cup fresh breadcrumbs
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh sage, chopped
  • 1/4 cup fresh thyme leaves
  • 2 eggs, lightly beaten
  • 3.5 kilogram turkey, trimmed, washed, dried
  • 1 tablespoon oil
  • lamb chipolatas, cranberry sauce, gravy, to serve

Method

Roast turkey with sage stuffing and lamb chipolatas
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
  • 2
    Melt butter in a large frying pan on medium. Sauté‚ onion for 2-3 minutes until tender. Remove from heat.
  • 3
    Stir breadcrumbs, herbs and eggs into onion mixture. Season to taste.
  • 4
    Fill cavity of turkey 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 for about 2 hours or until juices run clear when pierced. Remove from oven and let rest, loosely covered with foil, for 10-15 minutes before carving.
  • 6
    Serve with chipolatas, cranberry sauce and gravy if liked.

Notes

As a guide, cook turkey for 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Add chipolatas to pan for the last 20 minutes, or pan-fry just before serving.

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