Turkey With Pancetta And Macadamia Nut Stuffing - cooking recipe

Ingredients

2 tbsp butter
1 small leek, trimmed and finely chopped
1 None celery stalk, trimmed and finely chopped
8 slices pancetta, chopped
1/4 cup chopped macadamia nuts
1/4 cup chopped pistachios
2 tbsp chopped sage
1/2 cup port
4 cups fresh white breadcrumbs
1/3 cup cranberry jelly
1/4 cup chopped dried apricots
1/4 cup chopped pitted prunes
1 None whole turkey (about 10 lbs)
2 tbsp olive oil

Preparation

Preheat the oven to 350\u00b0F.
For the pancetta and macadamia stuffing, melt the butter in a large skillet on medium heat. Saute the leek, celery and pancetta for 8-10 mins. Add the nuts and sage and cook for 1-2 mins. Stir in the port and simmer for 2-3 mins. Transfer the mixture to a large bowl and cool. Mix in breadcrumbs, cranberry jelly and dried fruit. Season to taste and mix well.
Rinse the turkey under cold water. Pat dry with a paper towel. Place the turkey on a wire rack in a large roasting pan. Tuck the wings under the body to prevent burning. Spoon the stuffing into the turkey cavity and secure the cavity with a skewer. Using kitchen string, tie the legs together. Brush all over with oil; season to taste. Pour 2 cups water into the pan. Cover turkey with foil.
Roast for 2 hours. Remove the foil and roast for a further 30-40 mins, until cooked through (pierce the thickest part of the thigh joint. If juices run clear, the turkey is cooked). Let stand, loosely covered with foil, for 15 mins.