Roast Turkey with Apricot & Orange Stuffing & Cranberry Port Sauce
Traditional Roast Turkey with Apricot & Orange Stuffing and Cranberry Port Sauce on the side.
Serves:
Ingredients
1 Tegel Size 6 Turkey (fresh or frozen, thawed)
Stuffing:
200g pack dried apricots (chopped)
1 cup orange juice
2 tbsp grated orange rind
2 onions (finely chopped)
2 tbsp oil
2 tsp dried thyme
3 cups soft breadcrumbs
1 egg
Salt & freshly ground pepper
Port Sauce:
375g jar whole cranberry sauce
2 spring onions (finely sliced)
1/2 cup orange juice
1 tbsp sugar
1 tbsp balsamic vinegar
1/2 cup port or sherry
Salt and freshly ground pepper
Stuffing:
200g pack dried apricots (chopped)
1 cup orange juice
2 tbsp grated orange rind
2 onions (finely chopped)
2 tbsp oil
2 tsp dried thyme
3 cups soft breadcrumbs
1 egg
Salt & freshly ground pepper
Port Sauce:
375g jar whole cranberry sauce
2 spring onions (finely sliced)
1/2 cup orange juice
1 tbsp sugar
1 tbsp balsamic vinegar
1/2 cup port or sherry
Salt and freshly ground pepper
Method
Soak chopped apricots in orange juice for 10 minutes. Lightly beat egg. Mix all ingredients together. Add salt and pepper to season. Spoon stuffing into the turkey cavity. Close the cavity with skewers and cook according to pack directions.
To prepare the cranberry port sauce, heat a non-stick fry pan and lightly simmer all ingredients for 5 – 10 minutes, stirring gently until combined. Serve warm with sliced turkey.
