Spiced roast turkey with pork, cardamom and cashew stuffing
- January 2013
- Serves 8
- Takes 25 minutes to make, 2¼- 2½ hours to cook, plus marinating
Revamp your Christmas turkey recipe with exotic spices and a to-die-for nut stuffing.
- 40.2g (14.2g saturated)
- 10.6g (3.9g sugars)
Toast the spices in a dry pan before adding them to the nut mix to add even more flavour to the stuffing.
You can make and freeze the stuffing. Defrost completely, then reheat.
When calculating the cooking time, it’s important to add the weight of the stuffing to the bird – a 4.5kg bird with 800g stuffing should be cooked as a 5.3kg bird. Cook for 20 minutes per kg, plus 30 minutes, then rest out of the oven for at least 30 minutes before carving to ensure a moist, juicy bird.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe