Roast turkey with lemon, cranberry and thyme stuffing Recipe
This classic Christmas main dish is given a fresh twist with a light, delicious stuffing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homebeautiful.com.au.
Cooking tools:
- Roasting pan
- Skewer
- Butcher's twine
- Pastry brush
- Baster
- Nonstick skillet
- Saucepan
- Whisk
- Pitcher
- Measuring cup
- Parchment paper
- Aluminum foil
- Serving platter
- Paper towel
- Mixing bowl
- Spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 7kg fresh or frozen turkey, thawed
- 50g butter, melted
- Stuffing:
- 1L chicken stock
- 60g butter
- 2 medium onions, halved, thinly sliced
- 4 cloves garlic, crushed
- 15 cardamom pods, bruised
- 3 cups brown basmati rice
- 2/3 cup dried cranberries
- 1 tbsp chopped lemon thyme leaves
- 1/4 cup finely chopped preserved lemon zest (see tip)
- 3/4 cup toasted slivered almonds
- Gravy:
- 2 tbsp plain flour
- 2 cups chicken stock
- 1/2 cup white wine
- 1 tbsp chicken gravy granules
- 1 tbsp finely chopped preserved lemon rind
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