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Roast Cranberry Stuffed Turkey with Cranberry and Port Sauce
Everybody knows about turkey and cranberries. And because you can never have too much of a good thing, this dish will be gobbled up instantly!:) Ingredients
- 1 onion, peeled and chopped
- 2 stalks celery, finely diced
- 6 diced Tegel Chicken Bacon
- 1/2 cup dried cranberries
- 2 1/2 cups fresh white breadcrumbs
- 3 tsp finely grated orange zest
- 1/4 tsp ground allspice
- 2 Tbsp chopped fresh thyme or 1 tsp dried
- 1 egg, beaten
- 300ml bottle Wattie's Bit on the Side Cracker Cranberry Sauce
- 4 kg Tegel Fresh Whole Turkey
- 2-3 Tbsp port
- 1/4 cup freshly squeezed orange juice
- 1/2 cup liquid turkey or chicken stock
- 1 1/2 Tbsp cornflour
Directions
- 1. Heat a dash of oil in a deep non-stick frying pan, gently fry onion, celery and chicken bacon until tender.
- 2. In a large bowl, mix together cooked onion mixture, dried cranberries, breadcrumbs, orange zest, allspice, thyme, egg and 1/2 cup Wattieâs Bit on the Side Cracker Cranberry Sauce , season with salt and pepper.
- 3. Wash the Tegel Fresh Whole Turkey and pat dry with paper towels.
- 4. Fill the turkey cavity with the stuffing. Tie the turkey legs together and twist the wings under the body. Place into a roasting dish.
- 5. Cook according to the times on the back of the turkey pack.Remove from the oven, cover and rest for 15 minutes before carving.
- 6. Drain the cooking juices from the roasting dish, discarding any fat. In a small saucepan stir together the cooking juices, remainingWattieâs Bit on The Side Cracker Cranberry Sauce , port andorange juice until warm. Dissolve the cornflour into the stock,stir into saucepan, cook stirring until thickened.
- Serve with your favourite roasted vegetables
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