Turkey with wild rice & cranberry stuffing

Short description:

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Ingredients:

STUFFING

  • 50g          Wild, long-grain or mixed rice

  • 6 thin       Premium sausages, skinned

  • 100g        Blended Pine nuts & Walnuts

  • 4 tbsp      Ocean Spray® Craisins® Original Dried Cranberries

  • 50g          White breadcrumbs (fresh)

  • 25g          Butter

  • 1 large     Onion, roughly chopped

  • 3 large     Sage leaves, shredded

  • 1 large     Orange, grate rind & quarter

  • 2 sprigs  Fresh rosemary

 

CRANBERRY-GLAZED  ROAST VEG

  • 1 tsp        Olive oil

  • 1 med      Butternut pumpkin cut into chunks

  • 6 small    Parnsip, halved

  • 3 med      Carrots cut into chunks

  • 1 large     Zuchini, cut into chunks

  • 190g        Ocean Spray® Wholeberry Cranberry sauce

  • 1 handful Rosemary Sprigs (Fresh)

  • 1 large     Turkey (approx. 4.5kg)

Directions:

  1. Preheat the oven to 190°C.

  2. Cook the rice, drain and place in a mixing bowl with sausage meat, nuts, Craisins® dried cranberries, orange rind and breadcrumbs.

  3. Melt butter in a pan and sauté the onion and sage for 7-8 minutes over a low heat. Combine with the stuffing mixture. Season with salt & pepper.

  4. Press the stuffing into the neck end of the turkey. Secure the skin underneath the turkey with a skewer and place in a large roasting tin. Push the orange and rosemaryinto the cavity and tie the legs together. Weigh turkey. Calculate cooktime at18 minutes per 450g.

  1. Cover loosely with foil and roast. Baste with left over juices from pan every 45 minutes.

  2. Combine pumpkin, parsnips & carrot with olive oil. Bake in a separate roasting dish for 30 mins.

  3. Combine the roasted vegetables with the rosemary sprigs, zucchini & Ocean Spray® Wholeberry Cranberry Sauce. Remove foil from turkey and place on top of the roasted vegetables. Return to oven for a further 20 mins.

  4. To check if the turkey is cooked, push a skewer into the thickest part of the thigh. If juices run clear, cover the turkey and leave to rest for 20 min before carving. If the juices are pink, cook for 15 min before testing again.

Yield:

10

Best made with:
Craisins® Dried Cranberries
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