No-Fuss Turkey

Name: No-Fuss Turkey
Cuisine: South Africa
Ingredients: hickory or cedar chips for the fire; 500 ml white wine; 50 ml medium sherry (or port); 200 ml cream; 50 g flat-leaf parsley, finely chopped; 25 g fresh sage, finely chopped; 200 g butter; 2 onions, finely chopped; ½ loaf stale white bread; 1 x 5–6 kg turkey

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

This amazingly simple festive recipe comes from one of my favourite cookbooks, ‘Bloke’ by Jason Comins

Ingredients

1 x 5–6 kg turkey

Africa
South Africa
Main course

Method

Chunk the bread and blitz it in a blender with the crust on to make fine crumbs. Over a low heat, gently fry the onion in all the butter, until they soften (you want no browning to occur). Remove from the heat and add the breadcrumbs, herbs, cream and sherry. Stir to combine well.

When the stuffing is completely cool, you can stuff the bird. Loosen the skin over the breasts and pack in