STUFFING FOR TURKEY OR CHICKEN

A stuffing with a difference. Serve this with the CRANBERRY AND CHERRY COMPOTE WITH APPLES posted under sauces.

• 200g finely sliced chorizo sausage or salami or sliced mushrooms
• 3T (45ml) olive oil
• 100g poultry stuffing mix
• 1 cup (125g) soft dried Turkish apricots, sliced into fine strips
• 100g roughly chopped almonds
• ½ cup (60g) finely grated Pecorino cheese
• 2 cups (500ml) hot water

Cut the chorizo into 1 cm wide strips and stir-fry in the olive oil until aromatic. Add the Stuffing Mix to the pan and toss the crumbs and spice mix in the pan over medium heat for 1 minute to develop the herb flavours.

Add the sliced apricots, chopped nuts and pecorino cheese. Add 2 cups of hot water, stir and leave to stand. Taste, it may need a little black pepper.
Prepare your Turkey by rubbing spices of your choice inside and out. Spoon the stuffing into the cavity. Truss the turkey (tie it up) with string. Rub olive oil into the skin of the bird.

Wrap the Turkey in three lengths of baking paper, secure with string or wooden washing pegs. May be pre-prepared to this stage and left in the fridge.
Preheat the oven to 100°C. Move the oven rack right down. Place the turkey on a trivet over a roasting pan with 1 litre hot water in the bottom. Add the giblets (but not the liver) and onions. Roast for 7-8 hours at this very low temperature (time depends on size of the bird).

Through the paper wrapping, the bird will acquire a mouth-watering golden colour, retaining all the moisture and natural juices. To make the gravy, unwrap the bird and allow juices to run into the roasting pan, use to make gravy.
I prefer using a Weber for better results.

Enjoy!!