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This delicious stuffing is full of herbs and fruit and a mix of breads. It keep's give the turkey so moist. Pitted cherries can be used instead of cranberries but the taste will be much sweeter. Cooking time has not been added, as the stuffing is added to the turkey and cooking time is as per turkey directions. Please note the tip added in the in the direction's.
- 1 1⁄2 cups brown bread, day-old, cubed
- 3 3⁄4 cups white bread, day-old, cubed
- 200 g pine nuts
- 500 g turkey mincemeat
- 1 onion, chopped
- 3⁄4 cup celery, chopped. including tops
- 2 teaspoons dried sage
- 1 teaspoon rosemary, dried, finely chopped
- 1⁄2 teaspoon thyme, dried
- 1 granny smith apple, cored and chopped
- 1 cup dried cranberries
- 1⁄2 cup fresh parsley, finely chopped
- 3⁄4 cup chicken stock
- 1⁄4 cup butter, melted
- Preheat the oven to 180°C
- Spread the bread cubes in a single layer on a large baking sheet. Bake at 180C for 5 to 6 minutes, or until evenly toastedand then transfer the toasted bread cubes to a large bowl.
- In a large non-stick frying pan, toast the pine nuts over a gentle heat until lightly browned. You should not need any oil, but keep an eye on the heat and stir regularly to achieve an even brown colour. Remove the toasted pine nuts from pan and place into the bowl with the toasted bread.
- Using the same frying pan, cook the mince and onions over medium heat, stirring until the mince is evenly browned, then add the celery, sage, rosemary and thyme and cook, stirring, for 2 minutes to blend the flavours.
- Pour the mince mixture over the bread in the bowl and toss gently using clean hand's. Mix in the chopped apples, dried cranberries and parsley.
- Drizzle with the stock and melted butter and mix lightly, using your hands. Spoon into the turkey to loosely fill, then roast the bird according your turkey recipe directions.
- Any leftover stuffing can be baked in a muffin or casserole dish.
- Extra Tip: You can use this stuffing to fill the body and neck cavities, but before adding the stuffing to the neck cavity, insert a small whole orange, which has liberally been spiked with a fork. this helps keep the interior of the bird moist during cooking.