Roast Turkey With Fruit & Pine Nut Stuffing

Step 1: To make stuffing, melt butter in a large, deep frying pan over a medium heat and add onion, garlic, celery and bacon and cook, stirring occasionally, until soft and then stir in remaining ingredients and remove from heat.

Step 2: Remove and discard neck from turkey and then rinse the turkey under cold water and then pat dry inside and out with absorbent kitchen paper.

Step 3: Spoon the stuffing into body cavity and tuck wings underneath and then secure crossed legs with unwaxed kitchen string.

Step 4: Place turkey, breast-side up, in an extra large, flameproof roasting pan and brush oil all over turkey and season with salt and pepper and then cover pan with greased foil.

Step 5: Cook in a moderate oven (180C) for 3 hours and remove from oven and then remove foil and pierce skin all over with a skewer. Return to oven and cook for a further 45 minutes, or until juices run clear when a skewer is inserted into the thickest part of the thigh.

Step 6: Transfer turkey to a large plate and rest, covered with foil.

Step 7: To make gravy, place roasting pan containing pan juices on stove top over a medium heat and sprinkle over flour and stir for about 1 minute, or until bubbling and lightly browned.

Step 8: Gradually whisk in stock until smooth and bring to boil and then simmer, stirring occasionally, for about 10 minutes, or until thickened and then season with pepper and strain into a jug or a gravy boat.

Step 9: Serve turkey with gravy, roast vegetables and steamed greens.