Julie Goodwin's Christmas turkey with apricot and almond stuffing
Succulent juicy turkey with a mouthwatering apricot and almond stuffing. The perfect dish for Christmas lunch!
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Cooking tools:
- Food processor
- Oven
- Stove
- Skillet
- Mixing bowl
- Baking dish
- Serving platter
- Aluminum foil
- Paper towel
- Skewer
- Toothpick
- Wooden spoon
- Measuring cup
- Pastry brush
- Tub
Ingredients
- Apricot and almond stuffing
- 6 (400g) middle rashers bacon, rind removed, cut into 5mm strips
- 4 medium (600g) brown onions, chopped
- 200 grams packet dried mediterranean apricots, chopped
- 2 tablespoons fresh thyme leaves
- 650 grams loaf three-day-old bread, crusts removed
- 2/3 cup (90g) slivered almonds, toasted
- 100 grams butter, melted, approximately
- 6 kilograms (size 60) turkey
- 1 cup (250ml) chicken stock, approximately
- mixed fresh herbs or watercress, to serve
- Apricot sauce
- 1/4 cup (35g) cornflour
- 2 cups (500ml) apricot nectar
- 2 cups (500ml) chicken stock
- 1 tablespoon brown sugar
- 2 tablespoons white wine vinegar
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