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Ingredients

4kg Coles Brand whole fresh turkey, RSPCA approved
75g butter, at room temperature
2 tablespoons cranberry sauce, plus extra to serve
2 tablespoons olive oil
1 onion, finely chopped
250g Primo chorizo, diced
180g haloumi, grated
2 cups fresh breadcrumbs
1/4 cup chopped parsley
1/4 cup Sunsweet pitted prunes, chopped
Gravy, to serve

Method

Step 1 Preheat oven to 180C or 160C fan-forced. Rinse turkey and pat dry. Mix together butter and cranberry sauce. Using fingers, gently loosen skin from breast meat and push butter under skin.
Step 2 Heat 1 tablespoon oil in a frying pan over medium heat. Cook onion for 5 mins, until soft. Add chorizo and cook, stirring, for 2-3 mins, until browned. Transfer to a bowl. Add haloumi, breadcrumbs, parsley and prunes. Mix to combine. Fill turkey cavity with stuffing. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a baking pan, brush with remaining oil and season well. Cover with foil. Bake for 1 hour 30 mins.
Step 3 Remove foil and bake for another 1 hour, or until the juices run clear when a skewer is inserted into the thickest part of turkey. Rest for 10 mins before carving. Serve with gravy, stuffing and extra cranberry sauce.

Roast turkey with prune and chorizo stuffing

How to make Roast turkey with prune and chorizo stuffing

Ingredients

Method