Roast Turkey With Cranberry And Macadamia Stuffing

Name: Roast Turkey With Cranberry And Macadamia Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Cranberry and Macadamia Stuffing; 1 tbsp olive oil; 9 oz bacon, diced; 1 None onion, chopped finely; 2 cloves garlic, chopped; 1 tbsp lemon thyme leaves; 1 cup fresh breadcrumbs (don't use packaged dried breadcrumbs); 1 handful flat-leaf parsley, chopped roughly; 2/3 cup unsalted macadamia nuts, chopped roughly; 2/3 cup dried cranberries; None None cracked black pepper; None None Turkey; 1 None whole fresh turkey; 2 tbsp duck fat or vegetable oil Sea salt flakes; None None baby spinach leaves, to serve

Servings: persons

None None Cranberry and Macadamia Stuffing
1 tbsp olive oil
9 oz bacon, diced
1 None onion, chopped finely
2 cloves garlic, chopped
1 tbsp lemon thyme leaves
1 cup fresh breadcrumbs (don't use packaged dried breadcrumbs)
1 handful flat-leaf parsley, chopped roughly
2/3 cup unsalted macadamia nuts, chopped roughly
2/3 cup dried cranberries
None None cracked black pepper
None None Turkey
1 None whole fresh turkey
2 tbsp duck fat or vegetable oil Sea salt flakes
None None baby spinach leaves, to serve

1
Remove turkey from fridge 30 mins prior to cooking. Preheat oven to 400u00b0F.
2
To make stuffing, heat olive oil in frying pan over medium high heat. Cook bacon and onion for 10 mins or until bacon starts to color, stirring occasionally. Add garlic and lemon thyme and cook for 2mins, stirring occasionally. Remove from heat and stir in the breadcrumbs.
3
Add parsley, macadamia nuts, cranberries and pepper to stuffing mix and stir to combine. Allow to cool.
4
Fill cavity of bird with stuffing. Cross legs and tie together using twine. Dry skin with paper towel, then rub with duck fat or vegetable oil and sea salt.
5
Place breast side down in baking pan, cover with foil and roast for 2 hours. Remove foil, turn breast side up, baste with cooking juices and continue to cook uncovered for 1 to 1 1/2 hours until cooked through and skin is crisp.
6
Remove turkey from oven and place on platter to rest for 30 mins. To make sure turkey is cooked, insert skewer into thickest part of thigh. If juices run clear, turkey is ready. If not, return to the oven and check at 20 min intervals. Serve rested turkey on a bed of baby spinach for carving.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None Cranberry and Macadamia Stuffing, 1 tbsp olive oil, 9 oz bacon, diced, 1 None onion, chopped finely, and more.

Yes, Roast Turkey With Cranberry And Macadamia Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!