Skip to main content

Turkey with Wild Rice & Cranberry Stuffing

Zero Stars(0)
  Rate   Print
Preparation time

Cooking time

Serving size

10 servings


For the stuffing:
50 grams wild & long grain rice
6 sausages, skinned
100 grams cooked chestnuts, crumbled
4 tablespoons Ocean Spray® Craisins® Dried Cranberries
1 small orange rind, finely grated
50 grams fresh white breadcrumbs
25 grams butter 1 large onion, roughly chopped
3 large fresh sage leaves, shredded
Salt and pepper to taste

For the turkey:
4.5 kg turkey, thawed if frozen, giblets removed
1 orange, quartered
2 sprigs fresh rosemary
Salt and pepper
12 rashers smoked Pancetta


Preheat the oven to 190°C.

Cook the rice according to the package instructions. Drain and rinse under cold running water. Place in a large mixing bowl with the sausage meat, chestnuts, Ocean Spray® Craisins® Dried Cranberries, orange rind and breadcrumbs.

Meanwhile, melt the butter in a small pan and sauté the onion and sage for 7-8 minutes over a low heat until softened but not coloured. Pour into the stuffing mixture and mix to combine. Season with salt and freshly ground black pepper.

Push the stuffing into the neck end of the bird, pushing it well up between the two breasts of the bird, then secure the skin underneath the bird with a skewer and place in a large roasting tin. Push the quartered orange and rosemary into the cavity of the bird and tie the legs together to give the turkey a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g. (it should work out to about 3 hours 30 minutes).

Season the turkey with salt and freshly ground black pepper. Arrange the pancetta over the turkey breast in a lattice pattern. Cover loosely with foil and roast for the calculated time, checking and basting with any meat juices every 45 minutes.

Check to see if the turkey is cooked by pushing a skewer into the thickest part of the thigh. If the juices run clear, cover the turkey and leave to rest for 20 minutes before carving. If the juices are pink, return to the oven and cook for a further 15 minutes before testing again in the same way.