Boned turkey with cranberry, apple and nut stuffing

Babiche Martens

Carving the turkey is always a big part of the ceremony. All eyes are on the carver as they navigate their way around the bone. To make things easier, this boned turkey with cranberry, apple and nut stuffing is perfect. Use the turkey carcass to make a tasty stock. The gravy can be made ahead of time and reheated for serving.

Ingredients

2 Tbsp	Oil
1 large	Onion, chopped
2	Garlic cloves, crushed
2 sticks	Celery, chopped
3	Bacon rashers, diced
5 slices	Bread, made into crumbs
2 tsp	Lemon zest
1 tsp	Chopped thyme
1 tsp	Chopped rosemary
1 cup	Chopped nuts (Main)
½ cup	Cranberries (Main)
1	Apple, grated (Main)
1 tsp	Salt and freshly ground black pepper
1	Egg
½ cup	Chopped parsley
1	Turkey, 3.5kg, breast bone removed (Main)
1 cup	Stock, or water

Directions

1. Heat oven to 170C. Line a large baking tray with paper.
2. Starting by cutting down the side of the turkey breast, continue on to slowly remove the frame. (Leave the drums intact, but remove the thigh bone.)
3. Heat the oil to a medium heat in a frying pan. Add the onion, garlic, celery and bacon. Cook for a few minutes until softened. Remove and cool. Place the bread, zest, thyme, rosemary, nuts, cranberries, apple, salt, pepper, egg, and parsley in a large bowl. Add the onion mix and combine.
4. Lay the turkey flat on the baking dish. Place the stuffing in the middle and reshape the bird, tying with string or using skewers.
5. Rub the outside of the turkey with oil and season. Place the stock into the baking dish, cover with tinfoil and roast for 2 hours.
6. Remove the cover and continue to cook for 30 minutes until golden brown.

More of Angela's Christmas feast

• Pork and pistachio terrine
• Strawberry layer cake