Note: Roast the turkey following the typical roast turkey steps and you have the option of stuffing to be cooked inside the turkey or separately. Preferably you would want to cook the stuffing separately to the roast turkey, because it gives more control of the cooking for the turkey and reduces the risk of contamination from the juices.
Ingredients for Pancetta Stuffing
Spanish onion, 1, finely chopped
Sage, chopped, 2 tablespoons
Fresh white breadcrumbs, 4 cups
Cranberry jelly, 1/3 cup
Dried apricots, chopped, ¼ cup
Celery, 1, trimmed, chopped
Pancetta, 100g, chopped
Pitted prunes, chopped, ¼ cup
Macadamias, chopped, ¼ cup
Port, ½ cup
Steps to cooking the roast turkey pancetta stuffing
Grab a fry pan and on medium heat melt butter.
Add onion, pancetta and celery and sauté for 10mins.
Throw in nuts, and sage cook for 2mins. Then the next 3 mins add port.
Transfer mixture to an oven proof dish.
Mix in breadcrumbs, cranberry jelly, dried apricots, pitted prunes and season according to taste.
It’s almost complete; you have the option of stuffing it into the turkey or cooking it in a separate dish in the oven for 30 mins with a lid on top, cook at temperature range 300 F to 330 F. Remove the lid the last 10 mins to achieve a crispy surface. Highly recommend you cook the stuffing separately.
However if you’re not going the oven proof dish route than stuff the stuffing into the turkey cavity according to the typical roast turkey method.
Once cooked serve and enjoy.