Roast Turkey with Date, Apricot and Toasted Pepitas Stuffing Recipe

How to make Roast Turkey with Date, Apricot and Toasted Pepitas Stuffing


  1. Thaw turkey in refrigerator for approximately 48 hours or until fully thawed.
  2. Once thawed, remove from packaging and pat dry. Place breast-side up on a rack in a roasting dish with 2 cups of water in the dish.
  3. Preheat oven to 180°C (or 160°C fan-forced).
  4. Make the stuffing. In a medium-sized saucepan, lightly sauté butter and onion, then add rosemary.
  5. In a food processor, lightly pulse bread slices to a coarse breadcrumb, then add to sautéed butter mix.
  6. Lightly pulse the date and apricot crackers to a coarse crumb, then add to the bread mix along with the sliced apricot. Fold all the ingredients through until well combined. Add salt and pepper to taste.
  7. Stuff the turkey with stuffing.
  8. Cover turkey ends of legs and wings with foil, to prevent burning.
  9. Cook for approximately 40-45 minutes per kg. Baste the turkey every 45 minutes. Turkey is cooked when internal temperature is above 80°C, measured in the thickest part of the thigh. You will need a food thermometer for this.

Tip: Leftover stuffing can be rolled into golf ball-sized balls and roasted separately. Baste these before and during cooking. Cook for 25 minutes.

Optional: Keep the pan juices to make your own tasty gravy.

Recipe courtesy of Claudine – ALDI Test Kitchen.