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Try Matt's delicious Christmas dinner recipe!
Preheat oven to 170°C.
To make the chestnut and apricot stuffing, melt the butter in a large fry pan over medium heat, add the onion and sauté for 2-3 minutes or until they begin to soften.
Add the garlic, bacon and sage and sauté for 4-5 minutes or until the onion is transparent.
Transfer to a bowl, and allow to cool a little, add the remaining ingredients, season to taste and mix well to combine.
Meanwhile, rinse the turkey inside and out under cold running water, pat dry with absorbent paper and stuff the turkey cavity with the chestnut and apricot stuffing.
Place the turkey, breast-side up on a wire rack in a roasting pan, add 1 cup of water to the pan (this stops turkey juices from burning), drizzle turkey with oil and season to taste.
Place the ham skin over turkey then roast for 2½ hours, then remove and discard the ham skin (discard) and returnthe turkey to the oven for another 15-20 minutes, basting occasionally, until browned. Rest for 15 minutes then serve withall the trimmings.
Peeled chestnuts are available frozen or in cryovac packs from select delicatessens. Mustard fruits are an Italian condiment of fruit candied in a mustard syrup, which gives a distinctive sweet-hot flavour. It’s available in jars from select delicatessens.
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