So simple but, oh so delicious!
Ingredients:
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STUFFING
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50g Wild, long-grain or mixed rice
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6 thin Premium sausages, skinned
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100g Blended Pine nuts & Walnuts
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4 tbsp Ocean Spray® Craisins® Original Dried Cranberries
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50g White breadcrumbs (fresh)
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25g Butter
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1 large Onion, roughly chopped
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3 large Sage leaves, shredded
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1 large Orange, grate rind & quarter
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2 sprigs Fresh rosemary
CRANBERRY-GLAZED ROAST VEG
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1 tsp Olive oil
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1 med Butternut pumpkin cut into chunks
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6 small Parnsip, halved
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3 med Carrots cut into chunks
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1 large Zuchini, cut into chunks
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190g Ocean Spray® Wholeberry Cranberry sauce
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1 handful Rosemary Sprigs (Fresh)
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1 large Turkey (approx. 4.5kg)
Directions:
Preheat the oven to 190°C.
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Cook the rice, drain and place in a mixing bowl with sausage meat, nuts, Craisins® dried cranberries, orange rind and breadcrumbs.
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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.
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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.
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Cover loosely with foil and roast. Baste with left over juices from pan every 45 minutes.
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Combine pumpkin, parsnips & carrot with olive oil. Bake in a separate roasting dish for 30 mins.
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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.
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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:
Makes 10 servings
Best made with:
Ocean Spray® Craisins® Original Dried Cranberries
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