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Maple butter turkey with 3-ingredient stuffing
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Prep Time:
45 minutes
Cook Time:
220 minutes
Total Time:
265 minutes
Turkey with sweet glaze pairs perfectly with tangy cherry stuffing and flavorful gravy. The grain-based stuffing is a delicious complement.
Ingredients:
  • 125g butter, chopped
  • 80ml (1/3 cup) maple syrup
  • 5-6kg whole turkey
  • 10 fresh sage leaves, plus extra, to serve
  • 1kg kent pumpkin, deseeded, cut into large wedges
  • 2 garlic bulbs, sliced in half
  • 250g pkt microwave brown rice and quinoa
  • 55g (1/3 cup) chopped toasted pistachios
  • 125g (3/4 cup) morello cherries, drained, reserving 125ml (1/2 cup) cherry juice
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 125ml (1/2 cup) white wine
Instructions:
  • Break up the rice and quinoa mix in the packet by giving it a good squeeze. Transfer to a bowl and mix in the pistachios and cherries until well combined. Season to taste and set aside.
  • In a small saucepan over medium heat, combine the butter and maple syrup. Stir and cook for 2-3 minutes until melted. Cover to keep warm, and set aside.
  • Preheat your oven to 180C/160C fan forced. Remove the giblets, neck, and excess fat from the turkey. Pat the turkey dry inside and out with paper towel. Gently slide sage leaves under the skin, ensuring they lie flat. Fill the cavity with stuffing, tie the legs with kitchen string, and tuck the wings underneath. Place the turkey, breast side up, on a rack in a roasting pan. Pour 375ml (11⁄2 cups) of water into the pan. Brush the turkey with maple butter, season well, cover with baking paper and foil, then roast for 2 hours. Baste with melted maple butter after 1 hour. Uncover and roast for another hour until golden and fully cooked. Let it rest for 30 minutes before serving. (Save the pan drippings for gravy.)
  • In the meantime, arrange pumpkin and garlic on a parchment-lined large baking tray. Season with salt and pepper, then spray with oil. Drizzle the pumpkin with the rest of the maple butter. Bake for 40 minutes, or until the pumpkin is golden and garlic is soft.
  • Prepare the gravy by removing the fat from the roasting pan juices and discarding it. Heat the pan over medium heat, loosening any cooked-on bits from the bottom. Stir in flour and cook for 2 minutes. Add stock, wine, and cherry juice. Stir until smooth. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Season to taste.
  • Present the turkey on a generous platter alongside pumpkin, garlic, and fresh sage leaves. Accompany with the rich, warm gravy for an exquisite dining experience.

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