Perfect roast turkey and stuffing recipe

Roast Turkey with Fig, Apple, Shallot and Fresh Sage Stuffing.
Roast Turkey with Fig, Apple, Shallot and Fresh Sage Stuffing.
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Lincolnshire TV chef Rachel Green shares her recipe for Roast Turkey with Fig, Apple, Shallot and Fresh Sage Stuffing.

you will need

5kg free-range Golden Turkey

4 tbsp rapeseed oil

Sea salt and black pepper

Fig, Apple and Shallot Stuffing with Fresh Sage

75g butter

2 tbsp rapeseed oil

8 shallots, peeled and finely chopped

3 cloves of garlic, peeled and finely chopped

250g dried figs, chopped into small cubes

2 small eating apples, peeled, cored and cubed

250g fresh breadcrumbs

3 tbsp fresh sage leaves, chopped

750g sausage meat

3tbsp of parsley, chopped

1 large egg beaten

Sea salt and black pepper


Remove giblets, rinse turkey inside and out – dry well.

Place the turkey in a large roasting pan, brush generously with rapeseed oil, season with sea salt and black pepper and cover with foil.

Place the prepared turkey in the pre-heated oven (230°C/Gas Mark 8) and cook 30 minutes. Lower the temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper and then mix in the beaten egg. The mixture should be quite firm. With wet hands, mould into golfball size rounds.

Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.

Peel onion, leaving the top intact and the base root in place, and boil whole in salted boiling water for 8-10 minutes, until just soft. Drain and cool in cold water. Cut the onion top off, about three-quarters of the way up, to make a lid. Hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes alongside the turkey until cooked through and slightly caramelised.

Towards the end of turkey cooking, remove foil, drain off any excess fat and cook for a further 35 minutes or until golden brown. Transfer the turkey to a platter and cover loosely with foil and leave to rest for 30 minutes.