ROAST TURKEY WITH COUSCOUS STUFFING

The recipe may seem lengthy and it is but we don't have turkey every week and Christmas only comes around once a year.  Let's start!  I know some of you don't like turkey, well you can use a Cornish hen in similar way - pour 250ml (1 cup) stock, wine or fruit juice around base of roasting pan before covering with foil.   Cooked brown or wild rice may be used instead of couscous, if preferred.

Couscous Stuffing:




375ml (1 1/2 cups) couscous









250ml (1 cup) pecan nuts, chopped
5 spring onions, trimmed and chopped
60ml (2 tbs) chopped fresh basil or 15ml (1 tbs) dried sweet basil
1 onion, finely chopped
5ml (1 tsp) crushed garlic
10ml (2 tsp) finely grated lemon rind
10ml (2 tsp) oil
15ml (1 tbs) lemon juice
salt and freshly ground black pepper
2 eggs, lightly beaten
125g rindless streaky bacon, chopped

Sausage Stuffing:

250g pork sausages, skinned
1 onion, finely chopped
15ml (1 tbs) chopped parsley
125ml (1/2 cup) fresh breadcrumbs
salt and freshly ground black pepper
125g rindless streaky bacon, chopped

Turkey:

4kg - 6kg turkey, cleaned, washed, patted dry
salt and pepper
80g butter, melted
250g rindless streaky bacon rashers

Let's cook the turkey!

Couscous Stuffing:

1. Soak couscous in just enough water to cover, 10 minutes.
2. Saute nuts, spring onions, basil, onion, garlic and lemon rind in oil a few minutes, remove from heat.   Stir in remaining ingredients except bacon, combine well.
3. Season turkey inside and out.  Stuff body cavity with couscous stuffing, followed by chopped bacon.

Sausage Stuffing:

1. Combine all sausage stuffing ingredients, push into neck-end of turkey, packing firmly under breast sin.
2  Truss turkey using string or small skewers to keep neat shape.
3.  Brush turkey with melted butter, cover breat with bacon rashers.  Brush again, place on rack if roasting pan, cover lightly with foil.  Roast at 160 degrees Celsius allowing 25 to 30 minutes per 500g.
4.  Test by piercing thickest part of leg with skewer - juices should run clear. 
5,  Serve hot, surrounded by grilled prune and bacon rolls and/or cocktail sausages wrapped in bacon.
6. Make a thin gravy from pan drippings, flavour with port or sherry.

Serves 12 to 15