Recipe for traditional Roast Turkey with a delicious hazelnut stuffing
100g unsalted butter
3 onions, 1 finely chopped, 2 quartered
15g pack fresh thyme, ½ with leaves removed and chopped; ½ sprigs left intact
28g pack fresh flat-leaf parsley, chopped
200g roasted hazelnuts, chopped
400g fresh white breadcrumbs
100g dried cranberries
Zest of 1 lemon
2 medium eggs
Preheat the oven to 190°C, fan 170°C, gas 5. In a medium frying pan, heat 50g of the butter, then add the chopped onion and cook gently for 5-10 minutes. Add the chopped herbs and hazelnuts, and cook for a further minute.
Transfer to a bowl and add the breadcrumbs, cranberries, lemon zest and egg, and mix well. Season well with freshly ground black pepper. Push half the stuffing up under the skin at the neck end of the turkey and secure tightly with 4 cocktail sticks.
Roll the remaining stuffing mixture into 16 balls and put onto a baking tray lined with greaseproof paper.
Put the remaining onion quarters and the thyme sprigs into the turkey cavity and rub the rest of the butter on top of the bird.Weigh the stuffed bird and calculate 20 minutes per kg plus 90 minutes (a stuffed bird this size should take approximately 3½ – 4hours).
Place the turkey in a large roasting tin, covered with greased foil, basting with the turkey juices every 45 minutes, until cooked through*.
Remove the foil from the turkey for the last 25 minutes of cooking time to brown the surface. When cooked, remove the turkey from the oven and let rest for 20 minutes covered with foil.
Put the stuffing balls in the oven for 20 minutes while the turkey is resting. Remove and serve with the turkey and other side dishes.
*To test whether the turkey is cooked, insert a skewer into the thickest part of the leg – the juices should run clear.
Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.