Roast Turkey with Citrus, Sage and Apricot stuffing

Serves: 6 Difficulty: Easy Time: Prep 25-min Cook 2 hr and 50 min

Ingredients

• 4kg Fresh Turkey
• 2 tablespoons olive oil or butter
• 1 large brown onion, diced
• 2 tablespoons chopped fresh sage
• 5 fresh apricots, stones removed and diced
• Zest and juice of 1 orange
• 4 cups fresh breadcrumbs
• 1 egg, lightly beaten
• salt and freshly ground black pepper

Method

Rinse out the cavity of the turkey and pat dry with paper towel. Place the turkey into a greased baking tray, drizzle a little oil over the skin and season with salt and pepper.

For the stuffing heat the oil in a large frypan, add in the onion and sauté for 2 minutes until transparent. Add in the sage, apricots, orange zest and juice and cook for a further 3 minutes. Combine the apricot mixture with the breadcrumbs, egg and season with salt and pepper.

Fill the cavity with the stuffing, cover the turkey tightly with 2 sheets of oiled foil and roast on the lowest rack for 1 ½ hours, remove the foil and continue to roast for another hour or until the turkey is browned and clear juices flow from the leg and breast meat when pierced with a knife or skewer. Allow the turkey to rest outside the oven for 30 -40 minutes before carving.

• When not in season fresh apricots can be substituted with 1 cup of chopped dried apricots
• For people with gluten free intolerances, use cooked rice, cooked quinoa or gluten free crumbs instead of fresh breadcrumbs
• Instead of sage use chopped fresh thyme, basil or parsley
• Use 2 tablespoons of marmalade instead of orange juice and zest.