Turkey with Nutty Stuffing

Recipe ingredients

• 2 Tbsp. (30 mL) vegetable oil*
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 cup (250 mL) finely diced celery
• 1/3 lb. (150 g) medium ground pork
• 1/2 cup (125 mL) each: chopped unsalted cashews* and hazelnuts
• 1/2 cup (125 mL) currants
• 2 small pears, cubed
• 2 cups (500 mL) cubed whole-wheat bread, crusts removed
• 2 tsp. (10 mL) Irresistibles dried rosemary*
• 1 tsp. (5 mL) Irresistibles dried sage*
• Irresistibles freshly ground black pepper*
• 1 turkey under 15 lb. (7 kg)
• 1/4 cup (60 mL) butter*, melted
• 1 Tbsp. (15 mL) Irresistibles dried rosemary*
• Salt and pepper to taste

Preparation

Preheat oven to 325°F (160°C).
Stuffing
In a skillet, heat oil and cook garlic and onion 1 minute. Add celery and cook another 2 minutes.
Stir in pork and cook 2-3 minutes. Add nuts, currants, pears, herbs, pepper and bread, mixing thoroughly. Set aside.
Remove giblets. Pat dry the turkey. Stuff with nut mixture.
Place turkey breast up in a roasting pan and baste thoroughly with butter.
Sprinkle with rosemary, salt and pepper.
Roast uncovered for 4½ hrs or until meat thermometer registers 180°F (82°C).
Baste often with pan juices during cooking.

Suggestion

Thaw turkey in unopened wrapper breast-side up on a tray in the refrigerator.
For every four pounds of turkey, allow at least one day of thawing.
Keep the stuffing refrigerated until just before placing inside the bird. Do not completely fill the bird with stuffing as it will expand during cooking, tearing the meat, and spoiling the presentation.
Because turkey must be cooked over a long period of time, it should be placed on the middle rack of the oven and it is best to cover the skin with aluminum foil part-way through cooking time to keep it from darkening and drying out.

* We recommend Selection and Irresistibles products.

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