Roast turkey with stuffing-filled onions
- January 2008
- 6 small red onions
- 450g pack sausagemeat stuffing
- 4kg whole turkey (giblets discarded).
- A few fresh tarragon sprigs
- 100g softened butter
- grated zest of ½ lemon
- A handful chopped fresh tarragon leaves
- Preheat the oven to 190°C/fan170°C/gas 5. Scoop the centres from the red onions with a teaspoon to leave a 2-layer shell (reserve a few of the onion centres). Stuff the onions with ⅓ of the sausagemeat stuffing.
- Stuff the neck end of the turkey (giblets discarded) with the remaining stuffing and put in a roasting tin. Push a few fresh tarragon sprigs and the reserved onion centres into the body cavity and season.
- Mix the softened butter with the zest of the lemon, and the tarragon leaves. Smear the rest over the turkey. Cover with foil and roast for 2½ hours (or 20 minutes per kg, plus 70 minutes).
- About 40 minutes before it’s ready, add the stuffed onions to the tin and roast, uncovered, until turkey is cooked. Put the turkey and onions on a platter, cover and rest.
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