Roasted Turkey With Cranberry And Sage Stuffing | Donna Hay

Ingredients

• 60g butter, softened
• 1 tablespoon grated lemon rind
• sea salt and cracked black pepper
• 1 x 4.5 kg turkey
• olive oil, for brushing
• 1½ cups (375ml) chicken stock
• 2 tablespoons olive oil
• 2 brown onions, chopped
• 2 cloves garlic, crushed
• 4 cups (280g) fresh breadcrumbs
• ¼ cup sage leaves, chopped
• 1 cup (150g) dried sweetened cranberries
• 1 tablespoon finely grated orange rind
• 50g butter, melted
• 10–12 ice-cubes
• ¼ cup (40g) plain (all-purpose) flour
• 3 cups (750ml) chicken stock
• 3 tablespoons cranberry jelly
• 1 cup (250ml) dry white wine