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Nutritious Turkey

Turkey with Sourdough, Fennel and Maple Syrup Stuffing

Celebrate the festive season by gathering the family around this delicious turkey roast.

17SERVES
30MIN PREP
240MIN COOK
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INGREDIENTS

  • 5kg Steggles Turkey
  • 80g butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 small fennel bulb, chopped
  • 500g sourdough, cut into 2cm cubes
  • 2 Tblsp chopped fresh herbs, like, rosemary, sage, thyme, parsley
  • ¾ cup chopped dried pears
  • 1/3 cup maple syrup
  • ½ cup chicken stock
  • Mint leaves to garnish
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METHOD

  1. Melt half the butter in a large frying pan over medium heat, add onions, garlic and fennel and cook until tender, about 7-8 minutes.
  2. Remove from heat.
  3. Transfer onion mixture to a large bowl, add the sourdough, herbs, and pears.
  4. Melt remaining butter with the maple syrup and pour into stuffing mixture with the chicken stock.
  5. Mix well.
  6. Season with salt and pepper, set aside to cool.
  7. Remove and clean inside of turkey.
  8. Stuff the turkey from the front and back with the cooled stuffing mixture.
  9. Use bamboo skewers or cooking twine and a needle to sew the excess skin over the body of the turkey to close in the mixture inside (this stops it from spilling out while cooking).
  10. Tie drumsticks together and fold under wings.
  11. Cook turkey according to instructions on pack.
  12. Sprinkle with thyme leaves, if desired.
  13. Serve with roast vegetables and cranberry gravy.
  • 5kg Steggles Turkey
  • 80g butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 small fennel bulb, chopped
  • 500g sourdough, cut into 2cm cubes
  • 2 Tblsp chopped fresh herbs, like, rosemary, sage, thyme, parsley
  • ¾ cup chopped dried pears
  • 1/3 cup maple syrup
  • ½ cup chicken stock
  • Mint leaves to garnish
COPY TO CLIPBOARD
  1. Melt half the butter in a large frying pan over medium heat, add onions, garlic and fennel and cook until tender, about 7-8 minutes.
  2. Remove from heat.
  3. Transfer onion mixture to a large bowl, add the sourdough, herbs, and pears.
  4. Melt remaining butter with the maple syrup and pour into stuffing mixture with the chicken stock.
  5. Mix well.
  6. Season with salt and pepper, set aside to cool.
  7. Remove and clean inside of turkey.
  8. Stuff the turkey from the front and back with the cooled stuffing mixture.
  9. Use bamboo skewers or cooking twine and a needle to sew the excess skin over the body of the turkey to close in the mixture inside (this stops it from spilling out while cooking).
  10. Tie drumsticks together and fold under wings.
  11. Cook turkey according to instructions on pack.
  12. Sprinkle with thyme leaves, if desired.
  13. Serve with roast vegetables and cranberry gravy.

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