Turkey With Apricot And Fig Stuffing Recipe

Add this delicious Turkey with Apricot and Fig stuffing in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

Person

Time

0:35 - 0:20

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3787

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Submited by

Perveen Khan from

Ingredients

¼ cup butter
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic clove, finely chopped
250g soudjouk
2 cups breadcrumbs
6 dried apricots, finely chopped
6 dried figs, finely chopped
¼ walnuts, finely chopped
Lemon zest
Nutmeg
1 lemon, juiced
1 orange, juiced
1 large egg
Pinch of grated nutmeg
¼ tsp. cinnamon
Salt & Pepper
Turkey:
½ cup butter
5 kg turkey
3 onions
2 bulbs of garlic
2 carrots, peeled
1 large orange, cut in half
Bay leaves
6 -8 rosemary springs
½ cup olive oil
4 tsp. Arabic bahar spice
6 tsp. salt
2 tsp. black pepper
2 tsp. white pepper
1 tsp. cinnamon
Nutmeg
1 liter of vegetable stock

Method

1. Pre-heat the oven to maximum heat
2. To make the stuffing: Add butter, garlic, celery, onion and soudjouk in a medium-hot saucepan and sauté until soft and golden brown.Take off heat, add the breadcrumbs, apricots, figs, walnuts, lemon zest, lemon juice, orange juice, egg, nutmeg, cinnamon and lots of salt and pepper, and mix everything together.
3. To make the Turkey: dry you turkey thoroughly with a paper towel.In a small bowl prepare the turkey seasoning mixture and mix olive oil, Arabic bahar spice, salt, black pepper, white pepper, cinnamon and nutmeg. Rub the mix all over the turkey to thoroughly season the bird. Weigh the bird to determine cooking time (20 minutes for every 500g).
4. Using your fingers, slowly peel the skin covering the turkey’s breast and spoon the stuffing and small pieces of butter between the skin and breast.Stuff the stomach of the Turkey with the orange, bay leaves, 3 stalks of rosemary and half of the chopped celery, carrots, onions, and garlic cloves.
5. Place the turkey on a large roasting tray.Surround the bird with the remaining chopped carrots, onions, garlic, rosemary, cover with a tinfoil and place in pre-heated oven.Turn the oven temperature down to 180 degrees Celsius and roast of the calculated time.Baste the bird every 20 – 30 minutes to ensure the meat does now dry. Remove the foil in the last 45 minutes to brown the Turkey.
6. When Turkey is cooked, remove from roasting pan on to serving plate, cover with tinfoil and allow resting for 15 – 20 minutes before serving.

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