Roast Turkey with Pecan & Orange Stuffing
Stuffing:
2 x 70g packets pecans
Rind of 1 orange and flesh, chopped
1/4 cup chives, chopped
1 egg
1 1/2 cup cooked white rice
Salt and pepper to season
Gravy:
Pan juices
4 tbsp flour
1 tbsp wholeseed mustard
2 tbsp orange juice
1 cup chicken stock
Remove the giblets and neck from the turkey and use these for making stock with 2 cups of water and a stalk of celery and half an onion if you wish.Wash the turkey cavity out well and wipe well with a paper towel.
Cook the pecans in a 180˚C oven for 10 minutes.Cool.Chop very finely.
In a bowl mix together the pecans, orange rind and orange flesh, chives, egg and rice. Season well with salt & pepper.
Spoon the stuffing into the turkey cavity. Tie the turkey legs together with string or cotton. Tuck the wings underneath.
Place the turkey in a roasting/oven bag and place into a baking dish. Roast the turkey following the instruction on the back of the Tegel Turkey packet.
When cooked remove the turkey from the oven and allow to rest before 5 minutes before carving.
