Roast Turkey with Cranberry & Pistachio Stuffing

Serves: 6
Preparation Time: 30
Cooking Time: 150


  • 4kg turkey
  • 500mls Campbell's Real Stock Chicken
  • 80g butter, melted
  • Cranberry & Pistachio Stuffing:
  • 80g butter
  • 1 onion, finely chopped
  • 1 apple, grated
  • 300g bread crumbs
  • 1/3 cup cranberry sauce
  • 1/4 cup dried cranberries
  • 1/2 cup coarsely chopped pistachios
  • 1 tbsp finely chopped fresh thyme


  1. For stuffing: Heat butter in a large frying pan. Add onion & cook until soft. Place in a large bowl with remaining ingredients, mix well.

  2. Preheat oven to 180°C.

  3. Rinse turkey under cold water, pat dry inside and out with absorbent paper. Fill cavity loosely with stuffing then tie legs together with kitchen string.

  4. Place turkey onto an oiled wire rack in a large baking dish. Pour the stock into the dish, brush turkey with half of the butter, cover dish tightly with foil. Roast for 2 hours, basting every 30 minutes with pan juices.

  5. Uncover turkey, brush with remaining butter. Roast, uncovered for 30 minutes or until turkey is golden and cooked through (i.e. when juices run clear when the thickest part of the thigh is pierced with a skewer).  Remove from oven and let stand for 10 minutes before carving.

  6. Meanwhile pour gravy into a small saucepan and bring to a boil, stirring occasionally. Serve with turkey and your favourite roasted vegetables.


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