Two tasty turkey stuffings to try
Pork, fennel and walnut
500g pork mince
100g chopped bacon
100g chopped walnuts
½ cup breadcrumbs
3 Tbsp Mrs Balls peach chutney
Juice of 1 lemon
1 chopped fennel bulb
1 tsp fennel seeds
1. Combine the pork mince with your chopped bacon and walnuts. Now add the eggs, the breadcrumbs and the, much loved by many a South African, Mrs Balls peach chutney.
2. Add in the juice of 1 lemon and mix well.
3. Combine a handful of chopped fennel as well as the fennel seeds.
4. Season very well and stuff the bird.
Make your own breadcrumbs by placing old, dried-out pieces of bread or toast in a Magimix. Pulse until desired crumb is reached. For stuffing, you want a crumb about the size of small bean. The better the bread quality, the more delicious the crumb. Try sourdough bread for great flavour.
Apricot, almond and lemon zest
100g dried apricots
100g blanched almonds
Zest and juice of 2 lemons
2 cups of rough breadcrumbs
1. Roughly chop your apricots and mix together with blanched almonds, zest and juice of the 2 lemons and your rough breadcrumbs. If you have a gluten intolerance, you could use half the indicated amount of uncooked quinoa, since it will swell inside the turkey and has a similarly grainy texture.
2. Add your eggs and a splash of milk to bring together your stuffing mixture.
3. Season well before, well, stuffing your stuffing.
When this big guy comes out of the oven, he’ll be tasty on the outside, with a feast of flavours waiting patiently on the inside, all soaked up in juicy goodness. Oh the joys of Christmas.
Considering cooking this bird the South African way this year? Here’s how to roast a turkey to perfection on the Weber.