• Save to your scrapbook
  • Save to your scrapbook

    Turkey with Apricot Stuffing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Turkey with Apricot Stuffing

    • Christmas
    • Total time: Over 5 hours 25 minutes

    Makes: 10 - 12


    • 1 x 9.5kg turkey, ready to cook
    • 2 oranges, halved
    • 400g butter, at room temperature
    • Salt and pepper
    • 1 teaspoon dried thyme
    • For the stuffing
    • 150g dried apricots, diced
    • 275ml Grand Marnier
    • Turkey liver and heart
    • 200g unsalted butter
    • 4 sticks celery, coarsely chopped
    • 1 large onion, chopped
    • 450g pork sausagemeat
    • 450g instant herb stuffing mix
    • 115g slivered almonds
    • 450ml chicken stock
    • ½ teaspoon dried thyme


    1. Make the stuffing: put the apricots and 150ml Grand Marnier in a small pan. Heat until boiling, then set aside. Simmer the liver and heart for 5 minutes in enough water to cover; set aside. Melt 100g butter over a medium heat. Sauté the celery and onion for 10 minutes. Put in a bowl.
    2. Cook the sausagemeat in the same pan until coloured. Add to the celery mixture with the stuffing mix, the apricots and their liquid, and the almonds. Finely dice the turkey liver and heart and stir in.
    3. Heat the remaining butter with the stock until the butter melts. Pour over the stuffing mixture and add the remaining Grand Marnier. Season with thyme, salt and pepper.
    4. Preheat oven to 230°C/gas 8. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and into the cavities. Spoon the stuffing loosely into the cavities. Set aside any surplus. Sew up the cavities or pin closed with skewers. Put the turkey on a rack in a roasting tin. Smear the butter all over the turkey and sprinkle with thyme, salt and pepper. Turn it breast side up in the tin and cover with foil.
    5. Roast for 40 minutes, then reduce the heat to 170°C/gas 3. Roast for 3 hours. Remove the foil and roast for another 2 hours, basting occasionally, until the juices run clear when the thigh is pierced with a skewer. Bake the leftover stuffing in a baking dish for 30 minutes during this time then set aside and keep warm. Turn the oven up to 200°C/gas 6 to brown the turkey for a final 30 minutes. Let the turkey stand, covered with foil, for 15 minutes before carving.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars