Kettle-braaied turkey with dried fruit stuffing
- 1 cooked leftover turkey, (about 5kg), rinsed and dried
- 1 cup PnP butter
- 1 PnP onion, sliced
- 1 carrot, roughly chopped
- 250 ml PnP mixed dried fruit, chopped
- 125 ml muscadel, sweet sherry, or fruit juice
- 1 glug PnP olive oil
- 1 PnP onion, chopped
- 4 PnP garlic cloves, chopped
- 500 grams pork sausage mince
- 2 bay leaves, crumbled
- 3 tbsp PnP rosemary, chopped, or use sage
- 375 ml breadcrumbs, fresh
- 1 PnP grated lemon peel
- 4 tbsp freshly squeezed lemon juice, and grated reel of 1 lemon
- 1 large PnP egg, beaten
- 1 dash salt and milled pepper
Soak dried fruit in muscadel for 1 hour.
Heat a glug of oil in a pan and fry onion until soft.
Add garlic and fry for another minute. Cool. Mix onion, dried fruit and muscadel with remaining stuffing ingredients. Season well.
Loosen skin over turkey breast using your fingers or a wooden spoon.
Spread half the butter under the skin to cover breast.
Place a quarter of the stuffing into neck cavity.
Place remaining stuffing in body cavity.
Truss turkey by tying wings, legs and thighs closely to body with a long piece of string.
Rub bird with remaining butter and season well.
Light braai using enough briquettes to make a ring around inside of kettle. When coals are white hot, push to edges of braai and place a foil drip tray filled with 1 cup (250ml) water, onion and carrot in the middle.
Place grid over coals and tray and place turkey, breast-side up on grid directly above tray.
Cover braai and open vents.
Allow turkey to cook for 1½ hours without lifting the lid (don’t open braai before 1½ hours – all the built-up heat needed for cooking will escape).
Add more coals and top tray up with water if turkey looks dry.
Cook for another 1½ hours or until juices run clear when thickest part of leg is pierced.
Remove turkey and rest for 15-25 minutes before carving.
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