Turkey with apricot, cranberry and macadamia nut stuffing

Nothing says dinner quite like a turkey, laced with the deliciously juicy flavours of cranberry. But how do you bring a little pizzaz to this classic? Explore some extra tastes in our recipe below, which is certain to wow the whole family this Australia Day.

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Serves: 6

Prep: 1 hour

Cook: 3-4 hours

Total: 5 hours

Difficulty: Medium

Recipe Ingredients 
butter
turkey (3.5kg)
1 x onion, chopped 
3/4 cup macadamia nuts, roughly chopped
2 x rashes bacon, julienned
3 cups panko breadcrumbs
1/3 cup white wine
1 x bunch flat leaf parsley
1/3 cup dried apricots, chopped

Recipe Method

Stuffing
1. Melt the butter in a frying pan and add the onions. Cook on medium heat for 5 minutes.
2. Add bacon and macadamia nuts and cook for another 5 minutes or until it starts to colour. Transfer to a bowl and stir in the remaining ingredients and season to taste.
3. Cool to room temperature before stuffing into a clean and dry turkey.  
 
Turkey
1. Pre-heat oven to 220°C.
2. Rinse the insides of the turkey and pat it dry with paper towels.
3. Season turkey with olive oil and Himalayan pink flake salt before roasting.
4. Stuff the turkey with the prepared stuffing mixture.
5. Place in roasting tray and cook at 220°C for 20 minutes.
6. Reduce to 160° C and cook for a further 3 hours.
7. Check the thickest part of the leg joints with a sharp paring knife. Clear running juices will indicate turkey is cooked and ready to eat.