Bookmark now & prep ahead: Turkey with pistachio and craisin stuffing

Preheat oven to 180°C/160°C fan-forced. Pat turkey dry with paper towel and tuck wings under body.

For the stuffing, in a frying pan melt butter on medium heat. Sauté bacon, onion, celery and garlic for 4–5 minutes, until tender. Add port and rosemary. Cook for 1–2 minutes. Transfer to a large bowl and cool slightly. Season. Stir in breadcrumbs, craisins, pistachios and parsley.

On the day of cooking, press two-thirds of the stuffing into the turkey cavity. Close the cavity with a skewer, then using kitchen string, tie legs together. Place turkey on a wire
rack over a large flameproof roasting pan. Tuck wings underneath body.

Brush with oil and season. Pour water into base of pan. Cover turkey with foil. Bake for 2 hours, remove foil. Bake for 30–40 minutes until cooked
through. Remove from oven and leave to rest, loosely covered, for 15 minutes.

Meanwhile, combine remaining stuffing with whisked egg. Roll mixture into eight balls and arrange on a baking tray lined with baking paper. Roast in
the oven for 15 minutes.

To make the gravy, pour off all but a few tablespoons of pan drippings from the roasting pan. Sprinkle flour into the roasting pan, cook on low heat, gradually whisking in the red wine to form a smooth, lump-free mixture. Increase heat to medium, simmer 3–4minutes, stirring gently to lift all the sticky bits from the pan. Gradually add the hot stock and simmer to thicken. Season with pepper. Serve turkey with gravy and extra stuffing balls.