Apricot, Almond and Orange Stuffing

  • 1 Ingham Whole Turkey
  • 40g butter
  • 1 large brown onion, finely chopped
  • 150g ham, roughly chopped
  • 6 cups fresh white breadcrumbs
  • 1 orange, finely grated rind and 1/3 cup juice
  • 200g large dried apricots, roughly chopped
  • 1⁄2 cup natural almonds, roughly chopped
  • 1 1⁄2 teaspoons ground cinnamon
  • 2 eggs, beaten
  • Salt and freshly ground black pepper

Melt butter in a large non stick frying pan over medium heat. Add onion and ham. Cook for 3 minutes or until onion is soft. Remove from heat. Cool.

Combine onion mixture, breadcrumbs, orange rind, orange juice, dried apricots, almonds, cinnamon, eggs, salt and pepper in a large bowl.

Use as stuffing for turkey or bake separately in a loaf pan lined with baking paper at 175ºC (350ºF) for 35 minutes.

Note: This quantity of stuffing is enough to fill a Size 32 (3.2kg) turkey.

Features

  • Advertising Campaign Disclaimer
  • General Turkey Tips
  • TT@Movies

Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.