Festive Recipe: Roast Turkey with Fig and Apricot Stuffing

Eat, Food Recipes, Sydney / 16 December 2019

Looking to try a new Christmas recipe this year? Here’s the perfect crowd-pleasing dish to try this festive season.

There’s nothing better than a roast on Christmas day. If you’re in the mood to expand your horizons and tackle a new recipe this year, we’ve found just the dish for you. In partnership with the team at Game Farm, discover how to make this Roast Turkey with Fig and Apricot Stuffing, guaranteed to impress your friends and family this festive season.

Roast Turkey with Fig and Apricot Stuffing Recipe

  • Prep: 30 minutes
  • Cook: 3 hours and 30 minutes
  • Serves: 4
Ingredients
  • 1 x 6kg Game Farm Turkey
  • 1 large brown onion, chopped
  • 6 cups fresh white breadcrumbs (made from day old Italian-style bread)
  • 1 orange, zested and 1/3 cup juice
  • 1/3 cup large dried apricots, coarsely chopped
  • 1/3 cup coarsely chopped dried figs
  • 1/2 cup pistachio nuts, coarsely chopped
  • 1/2 cup chopped fresh continental parsley
  • 1 1/2 teaspoons ground cinnamon
  • 2 eggs, beaten
  • Salt and freshly ground black pepper
  • Melted butter for basting

Gravy

  • 2 tablespoons plain flour
  • 225ml red wine
  • 600ml chicken or turkey stock
  • 3 tablespoons redcurrant jelly
  • Salt and cracked black pepper to season
Method
  1. Melt butter in a large non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Remove from heat. Cool. Combine onion, breadcrumbs, orange rind, orange juice, apricots, figs, pistachios, parsley, cinnamon, eggs, salt and pepper in a large bowl.
  2. Pre-heat oven to 180°C. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel and fill with the stuffing. Tie the legs together with kitchen string.
  3. Add 1 cup of water to a large roasting pan. Place turkey, breast side up on a wire rack in the pan. Baste with butter. Loosely cover turkey with a large sheet of greased aluminum foil. Place pan on the lowest shelf in the oven. Roast for 3 hours 30 minutes, basting with butter every 30 minutes. Add more water to the pan if necessary.
  4. Remove foil and roast for a further 30-40 mins, or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear). Transfer to a carving tray, cover with foil and rest for 15 mins before carving. Serve with crunchy roast potatoes, steamed green beans sauteed with almonds, glazed baby carrots and gravy.

Gravy Method:

  1. Place a pan with the reserved pan juices from the turkey over low heat. Add the plain flour and cook, stirring, until golden. Add red wine and chicken or turkey stock and bring to the boil, whisking until thick. Reduce heat to low and simmer for 2-3 minutes.
  2. Whisk in the redcurrant jelly, season well with salt and cracked black pepper.

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