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Roast Turkey Stuffed With Pistachios & Cranberries

Make it a Christmas to remember with this recipe for Roast Turkey Stuffed with Pistachios and Cranberries. This roast turkey recipe is perfect for a Christmas lunch or dinner – and the leftovers will be just as tasty.
Photo of Roast Turkey Stuffed With Pistachios & Cranberries

Ingredients

  • 1/4 cup fennel seeds
  • 2 brown onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 1/2 cups dried cranberries
  • 1 cup pistachio kernels, roughly chopped
  • 2 bunches sage, leaves picked
  • 1/4 cup chicken stock
  • 4 kilograms whole turkey
  • 1 loaf sourdough bread, roughly torn
  • 200 grams butter
  • 1 free range egg, lightly beaten

Gravy

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup plain flour
  • 2 cups beef stock
  • 1/4 cup fennel seeds
  • 2 brown onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 1/2 cups dried cranberries
  • 1 cup pistachio kernels, roughly chopped
  • 2 bunches sage, leaves picked
  • 1/4 cup chicken stock
  • 4 kilograms whole turkey
  • 1 loaf sourdough bread, roughly torn
  • 200 grams butter
  • 1 free range egg, lightly beaten

Gravy

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup plain flour
  • 2 cups beef stock

Method

  1. Step 1 of 13
    Preheat the oven to 200°C (180°C fan-forced). Line a large roasting pan with baking paper.
  2. Step 2 of 13
    Place fennel seeds in a large frying pan over low heat. Cook for 2 minutes or until toasted.
  3. Step 3 of 13
    Add onion, garlic and 150g butter, then cook for 5 minutes or until onion has softened.
  4. Step 4 of 13
    Transfer mixture to a large heatproof bowl. Add cranberries, bread, pistachios and sage to the bowl. Season well and stir until well combined.
  5. Step 5 of 13
    Reserve one-third of the stuffing, then place remaining stuffing in a separate bowl, mixing in the egg and stock until well combined.
  6. Step 6 of 13
    Place remaining butter in a small saucepan over low heat for 5 minutes or until melted.
  7. Step 7 of 13
    Pat turkey dry, inside and out, with paper towels. Loosely fill front and back cavities with stuffing mixture. Secure front cavity with toothpicks, and legs with unwaxed kitchen string. Tuck wings under turkey, then place in pan and brush with melted butter.
  8. Step 8 of 13
    Cover with baking paper, then foil. Bake for 2 hours 30 minutes (allow 40 minutes per kilogram), basting every 30 minutes or until the turkey is golden and juices run clear when the thigh is pierced with a skewer.
  9. Step 9 of 13
    Remove baking paper and foil for the last 30 minutes of baking to brown the skin.
  10. Step 10 of 13
    Reserve 2 tablespoons of pan juices for the gravy, then scatter reserved stuffing around turkey in the last 15 minutes of cooking. Cover loosely with foil and rest for 20 minutes.
  11. Step 11 of 13
    To make gravy, place pan juices and butter in a saucepan over medium heat. Sprinkle over flour, stirring with a wooden spoon until smooth. Cook for 2 minutes or until bubbling.
  12. Step 12 of 13
    Remove the pan from the heat and gradually add stock, stirring constantly. Return the pan to medium heat and cook, stirring, for 5 minutes or until mixture comes to the boil.
  13. Step 13 of 13
    Reduce heat to low and simmer for 5 minutes or until gravy thickens. Serve gravy with roast turkey.

Nutrition per serving

4736 Kilojoules
Protein91 grams
Fat51 grams
Carbs72 grams
Sugars28 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 13
    Preheat the oven to 200°C (180°C fan-forced). Line a large roasting pan with baking paper.
  2. Step 2 of 13
    Place fennel seeds in a large frying pan over low heat. Cook for 2 minutes or until toasted.
  3. Step 3 of 13
    Add onion, garlic and 150g butter, then cook for 5 minutes or until onion has softened.
  4. Step 4 of 13
    Transfer mixture to a large heatproof bowl. Add cranberries, bread, pistachios and sage to the bowl. Season well and stir until well combined.
  5. Step 5 of 13
    Reserve one-third of the stuffing, then place remaining stuffing in a separate bowl, mixing in the egg and stock until well combined.
  6. Step 6 of 13
    Place remaining butter in a small saucepan over low heat for 5 minutes or until melted.
  7. Step 7 of 13
    Pat turkey dry, inside and out, with paper towels. Loosely fill front and back cavities with stuffing mixture. Secure front cavity with toothpicks, and legs with unwaxed kitchen string. Tuck wings under turkey, then place in pan and brush with melted butter.
  8. Step 8 of 13
    Cover with baking paper, then foil. Bake for 2 hours 30 minutes (allow 40 minutes per kilogram), basting every 30 minutes or until the turkey is golden and juices run clear when the thigh is pierced with a skewer.
  9. Step 9 of 13
    Remove baking paper and foil for the last 30 minutes of baking to brown the skin.
  10. Step 10 of 13
    Reserve 2 tablespoons of pan juices for the gravy, then scatter reserved stuffing around turkey in the last 15 minutes of cooking. Cover loosely with foil and rest for 20 minutes.
  11. Step 11 of 13
    To make gravy, place pan juices and butter in a saucepan over medium heat. Sprinkle over flour, stirring with a wooden spoon until smooth. Cook for 2 minutes or until bubbling.
  12. Step 12 of 13
    Remove the pan from the heat and gradually add stock, stirring constantly. Return the pan to medium heat and cook, stirring, for 5 minutes or until mixture comes to the boil.
  13. Step 13 of 13
    Reduce heat to low and simmer for 5 minutes or until gravy thickens. Serve gravy with roast turkey.

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