Roast Turkey with Pear, Pistachio and Lingonberry Stuffing Balls


  1. Pre heat oven 180°c (or 160°c for fan-forced oven)
  2. Remove turkey from fridge and placed in greased baking tray. Pat dry turkey with paper towel removing all moisture.
  3. Stuff the lemon and bay leaves into the turkey cavity and tie legs together with string. Cover wing tips with foil to prevent burning.
  4. Massage the turkey skin with butter and seasoning and place in oven for 1.5 hours.
  5. Brush skin with honey and cook for another 1 hour.
  6. Then remove foil from wings brush with honey. Place the stuffing balls around the turkey and cook for a further 30 minutes.
  7. Pierce the turkey breast meat near the thigh to check if juices run clear. If not cook for a further 20 minutes or until cooked.

Stuffing Balls:

  1. Remove sausage meat from skin.
  2. Place all ingredients in a bowl and mix together well. Roll into small balls. Refrigerate until needed to cook.


Recipe courtesy of ALDI Test Kitchen