French Flavoured Stuffing

  • 1 Ingham Whole Turkey
  • 40g butter
  • 3 large French shallots, finely chopped
  • 250g rindless bacon, roughly chopped
  • 200g button mushrooms, sliced
  • 5 cups fresh white breadcrumbs
  • 1⁄3 cup tarragon leaves, finely chopped
  • 1⁄2 cup walnuts, roughly chopped
  • 2 eggs, beaten
  • Salt and freshly ground black pepper

Melt butter in a large non stick frying pan over medium heat. Add shallots, bacon and mushrooms. Cook, stirring often, for 4 minutes or until soft and golden. Remove from heat. Cool.

Combine shallot mixture, breadcrumbs, tarragon, walnuts, egg, 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.

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • 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.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.