ROAST TURKEY WITH SAGE AND ORANGE STUFFING | SA Garden and Home

Ingredients

• 3–4kg turkey, thawed
• salt
• white sugar
• cold water
• 1 orange, sliced into wedges
• 1 sprig fresh rosemary
• 2 dried bay leaves
• 2ml coriander seeds
• 7 slices white bread
• 75g butter
• 30ml Hamilton Russell Vineyards Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• 2–3 cloves garlic, freshly chopped
• 40g celery, finely chopped
• 300g salciccia or good-quality pork sausage meat
• 25g fresh sage leaves, chopped
• 15ml flat-leaf parsley, chopped
• 15ml grated orange zest
• 60ml fresh orange juice
• freshly ground black pepper
• 65ml butter
• water
• 1 orange, cut into wedges
• 1 tin jellied cranberry sauce
• 160ml Hamilton Russell Vineyards Pinot Noir
• 45ml dark soy sauce
• 50g dried cranberries
• 250ml Hamilton Russell Vineyards Extra Virgin Olive Oil
• *16 fresh vine leaves, rinsed and well dried
• fresh vine leaves, for garnish