Whole Turkey with Couscous Stuffing

By Dixie Elliott

Whole Turkey with Couscous Stuffing
Whole Turkey with Couscous Stuffing recipe, brought to you by MiNDFOOD.

Serves 6

40g butter

1 tbsp olive oil

1 large brown onion, finely chopped

2 cups couscous

2 cups baby spinach leaves,
 roughly chopped

2¼ cups chicken stock

½ cup currants

1/3 cup toasted pinenuts

2 large oranges, finely grated rind
 and ½ cup juice

1 egg, whisked

1 x No.5 whole turkey

60g butter, melted, extra

1 tbsp olive oil

1 Preheat oven to 180C. Place a rack into 
a large roasting pan. Heat butter and oil in a frying pan over a medium heat. When butter has melted, add onion and cook for about 4 minutes or until onion is soft. Remove from heat and cool.

2 Put couscous and spinach into a large bowl. Pour stock into a saucepan and place over a high heat. When stock comes to the boil pour over couscous. Stir. Cover and stand for 8 minutes or until couscous has absorbed all the liquid. Stir with a fork 
to break up grains. Add currants, pinenuts, orange rind, orange juice and egg. Stir until well combined. Fill front and back cavities of turkey with stuffing. Secure 
legs with kitchen twine.

3 Place turkey into prepared roasting pan. Pour 1 cup of water into base of roasting pan. Combine extra butter and oil in a bowl. Brush turkey liberally with butter mixture. Roast for 1 hour. Re-baste and cook for a further 1½-2 hours or until cooked through. Transfer to a chopping board and cover with foil to keep warm. Serve on a platter with greens of choice. (We have served our turkey on a bed 
of broccoli rabe.)


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