Roast Turkey With Pancetta Stuffing - cooking recipe

Ingredients

2 tbsp butter
1 None red onion, finely chopped
1 None celery stalk, trimmed and chopped
3 oz pancetta, chopped
1/4 cup macadamias, chopped
1/4 cup shelled pistachios, chopped
2 tbsp chopped sage
1/2 cup port
4 cups fresh white breadcrumbs
1/3 cup cranberry jelly
1/4 cup dried apricots, chopped
1/4 cup pitted prunes, chopped
1 None whole turkey (about 10 lbs), rinsed
1 tbsp oil

Preparation

Preheat the oven to 350\u00b0F.
For the stuffing, melt the butter in a large skillet on medium heat. Saute the onion, celery and pancetta for 8-10 mins, until the onion is tender. Add the nuts and sage and cook for 2 mins. Add the port and simmer for 2-3 mins. Transfer the mixture to a bowl and set aside to cool. Add the breadcrumbs, cranberry jelly, apricots and prunes; mix well. Season to taste.
Place the stuffing into the turkey cavity and secure with a skewer. Tie the legs together with kitchen string. Rub the skin with oil and season to taste.
Place the turkey on a rack in a large roasting pan. Add 1 cup water to the pan. Cover with foil.
Roast for 2 hours. Remove the foil and roast for a further 30 mins, until the skin is golden and turkey is cooked through.
Remove turkey from oven. Let stand, loosely covered with foil, 15 mins. Slice the meat and remove the stuffing from the turkey cavity. Serve the meat and stuffing with gravy made from pan juices and roasted vegetables, if desired.