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Holiday turkey with onion & sage stuffing
The star of any Christmas lunch!

Holiday turkey with onion & sage stuffing

Servings: 6

Ingredients

Onion & sage stuffing:
1/4 cup (4 tbsp) NOMU Extra Virgin Olive Oil
4 onions, sliced
2 cloves garlic
NOMU Sea Salt
8 cups fresh breadcrumbs
2 Granny smith apples, peeled and grated
4 tablespoons sage leaves, chopped
100g butter, softened
1 tsp NOMU One for All Grinder

Turkey:
1 x 3kg turkey
1 tbsp NOMU Extra Virgin Olive Oil
NOMU Cook’s Collection Poultry Rub or NOMU Roast Rub
1 cup unsalted butter, melted
NOMU Atlantic Sea Salt and Black Pepper, to taste

Directions

Stuffing:

Heat a frying pan over medium-low heat. Add the Olive Oil, onion, garlic and a pinch of salt and sauté gently, stirring occasionally, for 25 minutes or until lightly golden brown and caramelized. Set aside to cool.

Mix the onion with the breadcrumbs, apple, sage, butter and NOMU One for All until fully combined.

 

Turkey:

Preheat the oven to 170ºC.

Remove the neck and gizzards from inside the turkey and rinse the bird thoroughly with cold water. Pat dry. Rub the NOMU Extra Virgin Olive Oil over the entire surface of the turkey.

Using your fingers, gently loosen the skin of the turkey from the breast and drumsticks. Carefully rub the NOMU Rub into the turkey under the skin as thoroughly as possible. Sprinkle more NOMU Rub in the cavity. Stuff the turkey loosely with the stuffing and truss it. Place on a rack in a large roasting pan lined with aluminium foil and brush generously with melted butter.

Cover with foil and roast on the lowest rack at 170°C for 2 hours and uncovered for 1 hour or until golden brown and the juices run clear when you pierce the drumstick. When roasting uncovered, baste the turkey every 30 minutes with the roasting juices or with melted butter.

Transfer the turkey to a cutting board, reserving the pan juices for gravy. Remove the stuffing, loosely cover the turkey with foil, and allow it to sit for 20 minutes before carving.

Ingredients

Onion & sage stuffing:
1/4 cup (4 tbsp) NOMU Extra Virgin Olive Oil
4 onions, sliced
2 cloves garlic
NOMU Sea Salt
8 cups fresh breadcrumbs
2 Granny smith apples, peeled and grated
4 tablespoons sage leaves, chopped
100g butter, softened
1 tsp NOMU One for All Grinder

Turkey:
1 x 3kg turkey
1 tbsp NOMU Extra Virgin Olive Oil
NOMU Cook’s Collection Poultry Rub or NOMU Roast Rub
1 cup unsalted butter, melted
NOMU Atlantic Sea Salt and Black Pepper, to taste

Directions

Stuffing:

Heat a frying pan over medium-low heat. Add the Olive Oil, onion, garlic and a pinch of salt and sauté gently, stirring occasionally, for 25 minutes or until lightly golden brown and caramelized. Set aside to cool.

Mix the onion with the breadcrumbs, apple, sage, butter and NOMU One for All until fully combined.

 

Turkey:

Preheat the oven to 170ºC.

Remove the neck and gizzards from inside the turkey and rinse the bird thoroughly with cold water. Pat dry. Rub the NOMU Extra Virgin Olive Oil over the entire surface of the turkey.

Using your fingers, gently loosen the skin of the turkey from the breast and drumsticks. Carefully rub the NOMU Rub into the turkey under the skin as thoroughly as possible. Sprinkle more NOMU Rub in the cavity. Stuff the turkey loosely with the stuffing and truss it. Place on a rack in a large roasting pan lined with aluminium foil and brush generously with melted butter.

Cover with foil and roast on the lowest rack at 170°C for 2 hours and uncovered for 1 hour or until golden brown and the juices run clear when you pierce the drumstick. When roasting uncovered, baste the turkey every 30 minutes with the roasting juices or with melted butter.

Transfer the turkey to a cutting board, reserving the pan juices for gravy. Remove the stuffing, loosely cover the turkey with foil, and allow it to sit for 20 minutes before carving.

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