Christmas with the stars: Roast turkey with pancetta and macadamia stuffing

Serving size: Serves 8
Cuisine type: American, British/Scottish/Irish, Modern Australian
Cooking time: More than 2 hours
Course: Lunch, Main

Try this turkey recipe from our Christmas with the stars special in this week's Woman's Day!

INGREDIENTS

4-4.5kg whole turkey, trimmed
2 cups water

Stuffing:
30g butter
1 small leek, trimmed, washed, finely chopped
1 stalk celery, trimmed, finely chopped
8 slices pancetta, chopped
¼ cup chopped macadamias
¼ cup chopped shelled pistachios
2 tablespoons chopped sage
½ cup port
4 cups fresh white breadcrumbs
1/3 cup cranberry jelly
¼ cup chopped dried apricots
¼ cup chopped pitted prunes

METHOD

Preheat oven to moderate, 180°C.
Stuffing: Melt butter in a large frying pan on medium. Sauté leek, celery and pancetta for 8-10 minutes, until tender.
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.
Stir in breadcrumbs, cranberry jelly, apricots and prunes. Mix well and season to taste.
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. Place turkey on a wire rack in a large baking dish. Rub skin with oil and season to taste. Pour water into dish. Cover with foil.
Bake for about 2 hours. Remove foil. Bake further 30-40 minutes, until turkey is cooked through (see tip).

Top tips

To test if 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 last half-hour of cooking time.

For more great Christmas recipes, and our Christmas with the stars special, see this week's Woman's Day (on sale December 15).

Check out the rest of our Christmas with the stars special!

MESSENGER