Order your Christmas Turkey and Boxing Day BBQ essentials

The Gourmet Chicken Shop has everything you need to create an authentic Christmas Day feast for your loved ones. Whilst you’re there don’t forget to purchase all your BBQ essentials for the holiday season and say Hi to new owners Arvi and Kim.

Phone: 6562 4172

Cranberry and pecan stuffed turkey

INGREDIENTS

1 tbs olive oil
1 brown onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
2 cups (140g) finely chopped day-old Coles Finest by Laurent White Sourdough Vienna*
1/3 cup (45g) dried cranberries
1/3 cup (40g) pecans, toasted, chopped
1 tbs finely chopped sage
1 Egg, lightly whisked
2 tsp finely grated lemon rind
1 Small Turkey (about 2.8kg)
1.5kg Kent pumpkin, seeded, cut into wedges
2 red onions, cut into wedges

METHOD

Step 1

Preheat oven to 180°C. Heat oil in a saucepan over medium heat. Add brown onion, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Transfer to a bowl. Set aside to cool completely.

Step 2

Add the bread, cranberries, pecans, sage, egg and lemon rind to the onion mixture. Stir to combine.

Step 3

Rinse turkey under cold water and pat dry with paper towel. Spoon stuffing into the neck cavity and pull down excess skin to enclose, securing with a skewer. Place the turkey in a large heavy-based roasting pan. Spoon the remaining stuffing into the body cavity. Spray turkey with olive oil spray. Season. Cover the pan tightly with greased foil.

Step 4

Roast the turkey for 1 1/2 hours. Remove foil. Add pumpkin and red onion to the pan. Roast, uncovered, for 1 hour or until turkey is golden brown and juices run clear when breast is pierced with a skewer. Loosely cover with foil. Set aside for 20 mins to rest.

Step 5

Cut the turkey into slices and serve with the roasted vegetables.