Celebrate Christmas this year with a traditional turkey … but with a small twist – two fabulous stuffings, Apple-rice stuffing and Ricotta-herb stuffing.
1h 05m prep | 3h 40m cook | 8 servings
Cranberry sauce, to serve
1 tbsp oil
1 1/2 cups white rice, cooked
, peeled, cored and chopped
1 tsp oil
To make Apple-rice stuffing:
Heat oil in a frying pan on medium. Cook onion for 3 minutes until soft. Add bacon and cook for another 3 mins, until bacon is brown. Transfer to a bowl. Add rice, apples, almonds, sage and egg. Mix well. Season to taste.
Make Ricotta-herb stuffing:
Place ricotta, parmesan, parsley, chives, garlic and oil in a bowl. Season to taste and mix well.
Preheat oven to 180°C or 160°C fan.
Rinse out the turkey and pat dry with kitchen paper. Spoon the Apple-rice stuffing into the cavity. Spoon Ricotta-herb stuffing under the skin of the breast, through the neck end. Smooth skin with hands to re-shape. Bring neck skin over the cavity and secure it with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time.
Fold each wing back and underneath to secure. To truss, place the turkey on its back and run string around the wings and underneath to cross over the back. Bring string up to tie legs together, keeping legs close to the body. Rub butter all over the turkey and season well.
Place turkey on a rack in a large baking pan. Cover with greased foil. Roast for calculated cooking time, basting every 20 mins. Remove foil for the last 30 mins of cooking, to brown. To test if cooked, insert a skewer or fork into the thickest part of the thigh: the turkey is cooked if the juices run clear. Remove from oven and rest for 15 mins before slicing. Serve with cranberry sauce and traditional gravy (click here to see our recipe for turkey gravy).