Simple Orange and Rosemary Stuffing
- 3 cups of soft bread crumbs
- 1 onion finely chopped
- 1 teaspoon of sage
- 2 tablespoons of melted butter
- 1 egg
- Salt and pepper
- Juice and rind of 2 oranges
- 2 teaspoons of rosemary
Combine all ingredients in a bowl and then stuff inside the bird.
Preheat the oven to 160°C. Place bird in roasting dish and add 2 cups of water or stock to pan and cover with tin foil to trap in the juices.
We recommend a cooking time of 35 minutes per kilo.
Remove the foil 30 minutes before the end of cooking time to brown up the skin.
Best way to check if your turkey is cooked is to cut into the thigh meat between the breast and the leg. The juices should run clear. Remove the turkey from the oven, lift out of tin, cover with foil and leave to rest for 20 minutes.