Roast turkey with pork, sage and apple stuffing

Roast turkey with pork, sage and apple stuffing

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This flavourful, juicy roast turkey is filled with a combination of sausage meat, pecan nuts and sage which makes a delicious stuffing!

  • Recipe serves8 -10
  • Preparation time40 minutes
  • Cooking time180 minutes


  • 90 ml margarine
  • 1 onion, finely chopped
  • 4 pork sausages, skin removed
  • 100 g breadcrumbs
  • 1 green apple, peeled and grated
  • 30 ml fresh sage leaves, finely chopped
  • 1 egg, lightly beaten
  • 60 g pecan nuts, chopped
  • 3.5 kg turkey, giblets removed and cleaned
  • 60 ml margarine
  • 1 KNORR Chicken Stock Pot
  • 250 ml water
  • 1 KNORR Chicken Stock Pot


  • Preheat oven to 180C
  • Melt 90 ml margarine in a pan and cook the onion until tender then allow to cool
  • Transfer the cooked onion to a bowl and combine with the sausage meat, breadcrumbs, apple, sage egg and pecan nuts
  • Rinse the turkey well then pat dry with paper towel
  • Place the turkey into a roasting pan and fill the cavity with the stuffing mixture
  • Tie the legs together and tuck the wings under
  • Melt the remaining margarine in a saucepan together with one of the KNORR Chicken Stock Pots and brush over the skin of the turkey
  • Cover with tin foil and allow to roast in the oven for 60 minutes
  • Pour the water into the base of the roasting pan, add the remaining KNORR Chicken Stock Pot then cover with foil and roast for a further 90 minutes basting occasionally
  • To test if the turkey is cooked insert a skewer into the thickest part of the thigh, if cooked the juices should run clear. Or if your turkey has a thermometer gauge it will pop up when the turkey is done.
  • Remove from the oven and allow to rest for 15 - 20 minutes before carving
  • Tip – substitute the pork sausages with chicken sausages if you prefer and use the juices from the roasting tray to create your own gravy!