Roast turkey with pork, sage and apple stuffing
This flavourful, juicy roast turkey is filled with a combination of sausage meat, pecan nuts and sage which makes a delicious stuffing!
Feeds
1Person
Difficulty
easy
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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 pot 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!
Nutrition
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