This roast turkey stuffed is with whole almonds, figs, parsley, lemon and bacon makes a delicious yet different stuffing for a Christmas turkey with its chunky texture and fruity flavour. To ensure your turkey has a good shape when cooked, fill the neck end with sausage meat. You can flavour this with herbs if wished or leave it plain.

Ingredients

• 6 rashers bacon, finely diced
• 1 onion, peeled and finely chopped
• 1 cup whole almonds
• 1 1/2 cups diced dried plump figs
• 1/2 cup chopped fresh parsley
• 1/2 cup Sherry
• 1 cup fresh wholemeal breadcrumbs
• salt and pepper to season
• 5 kg turkey, fresh or frozen and defrosted
• 100 grams butter, softened

Method

1. Cook the bacon and onion in a good dash oil or a knob of butter in a frying pan until the onion is lightly coloured but not burnt. Add the almonds and continue to cook until they become lightly toasted. Stir in the remaining ingredients and simmer for a few minutes until the sherry has evaporated. Add the breadcrumbs and season the stuffing well with salt and pepper. Remove from the heat and allow the stuffing to cool completely. If wished the stuffing can be refrigerated overnight before using.
2. Wash the turkey well and wipe clean with paper towel. Fill the centre cavity of with the stuffing. Bring the legs together and tie securely together with string. If you plan to stuff the crop end with sausage meat do this now and pull the skin under the bird. Twist the wings under the turkey to make a neat and tidy looking turkey. If possible weigh the turkey.
3. Place the turkey on a bed of chopped onions and carrots. This helps keep the turkey from burning on the bottom as adding flavour to the gravy or jus. Brush the turkey well with the softened butter and season well with salt and pepper.
4. Roast the turkey in the lower section of the oven at 180 degrees Celsius allowing 30 minutes per 500 grams. If the turkey begins to brown too much, cover with foil and remove in the last 30 minutes or so of cooking time to allow the skin to crisp up. Once cooked remove the turkey from the oven and allow to stand, covered, for 15 minute before carving to ensure the turkey is moist when carved. While standing, make the gravy.
5. To Make Gravy
6. Lift the bird from the pan and discard the vegetables. Pour off the juices and skim off the fat and return 6 tblsp of fat to the pan and place over a low heat (if you do not have 6 tblsp make it up with butter). Add 4 tblsp flour to the pan and stir for 1 -2 minutes until frothy. Make the juices up to 3 cups with chicken or turkey stock and gradually stir in the reserved juices and stock and bring to the boil. Simmer for 5 minutes, stirring occasionally to lift any sediment off the bottom of the pan and into the gravy. Season with salt and pepper.

Cooks Tips

A large 5kg turkey with takes about 4 ½ - 5 hours to cook.