Fresh Irish Turkey with Traditional Sage, Walnut and Onion Stuffing

Naomi Byrne suggests this recipes for a traditional Christmas dinner.

Ingredients


  • 7 kg fresh turkey (keep the giblets aside and use to make a stock for the gravy)
  • butter to baste
  • 5 slices of streaky bacon
  • for the stuffing:
  • 1 kg fresh pork sausage meat (we use hick’s)
  • 50 g fresh sage finely chopped
  • 1 large tablespoon of chopped walnuts
  • 1 large onion, very finely chopped
  • 100 g white breadcrumbs (we used the crusts from the chocolate bread and butter pudding)
  • salt and pepper

Method

  1. Pre-heat oven to 220°C (425°F/Gas 7).
  2. For the Stuffing:
  3. Combine the breadcrumbs, sage, walnuts and onion in a mixing bowl, then stir in 2 large tablespoons of hot water and mix thoroughly. Next add the sausage meat, seasoning and again mix thoroughly.
  4. Place the stuffing into the cavity of the turkey and if you have any remaining, place it in the into the crop at the neck end of the bird.
  5. Smear the entire turkey in butter, season with salt and pepper, then cover the breast with the streaky bacon and place in a suitable roasting tin. Loosely cover the turkey with kitchen foil and place in a pre-heated oven.
  6. 7-9kg Turkey should be cooked for 45 minutes at 220°C (425°F/Gas 7), then reduce the oven to 170°C (325°F/Gas 3). The turkey should be cooked for 25 minutes per 450g and basted every 40mins with its own juices. Increase the oven back to 200°C (400°F/Gas 6) and remove the foil for the final 20 minutes.
  7. Remove from the oven and check to make sure it’s cooked through – do this by placing a skewer into the leg of the turkey, you’ll know its cooked when the juices run clear.
  8. Rest the turkey for 20 minutes before carving.




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