Roast turkey with pork, sage and apple stuffing
Tips
Substitute the pork sausages with chicken sausages if you prefer and use the juices from the roasting tray to create your own gravy!
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
- 2 Knorr chicken stock pots
- 250 ml water
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
Nutrition
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