Italian Flavoured Stuffing

  • 1 Ingham Whole Turkey
  • 40g butter
  • 1 large brown onion, finely chopped
  • 150g mild pancetta, roughly chopped
  • 3 garlic cloves, crushed
  • 6 cups fresh white breadcrumbs
  • 1⁄2 cup semi dried tomato, roughly chopped
  • 1⁄2 cup parmesan stuffed green olives, roughly chopped
  • 1 lemon, rind finely grated and juiced
  • 1⁄3 cup basil leaves, finely chopped
  • 2 eggs, beaten
  • Salt and freshly ground black pepper

Melt butter in a large non stick frying pan over medium heat. Add onion and pancetta. Cook for 3 minutes or until onion is soft. Add garlic and cook for 1 minute. Remove from heat. Cool.

Combine onion mixture, breadcrumbs, tomatoes, olives, lemon rind, lemon juice, basil, 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.

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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.
  • Defrost in the refrigerator only, not on the bench.
  • Always store cooked foods above raw foods in the refrigerator.