Stuffed roast turkey with prunes and pine nuts

Ingredients for 4 portions

• 1 tbspOlive oil
• 1Yellow onion, finely chopped
• 200 gPork mince
• 1Apple, peeled and diced
• 80 gPrunes, chopped
• 30 gPine nuts
• 80 mlBrandy
• to tasteSalt
• to tasteBlack pepper
• 2.5 kgWhole turkey, a small turkey or turkey hen
• 2 tbspLard
• 200 mlWhite wine
• ≈ 200 mlWater

Method

1. Heat the oil in a frying pan and soften the onion for 8 minutes. Add the mince and cook for 5 minutes, breaking it up, until no longer pink.
2. Stir in the apple, prunes and pine nuts, pour in half the brandy, season and cook for 3 more minutes. Leave the stuffing to cool a little.
3. Heat the oven to 180 °C. Pat the turkey dry inside and out, season and fill it loosely with the stuffing. Sew up the opening or close it with cocktail sticks, and tie the legs together.
4. Rub the turkey all over with the lard and put it breast side up in a roasting tin. Pour the wine, water and remaining brandy around it and cover with foil.
5. Roast under the foil for 1½ hours, basting with the juices every half hour.
6. Remove the foil and turn the oven up to 200 °C.
7. Roast for another 25–30 minutes, until the skin is golden and the juices run clear when you pierce the thigh.
8. Take the turkey out and leave it to rest under foil for 15 minutes.
9. Meanwhile, strain the juices from the tin into a pan, skim off some of the fat and boil for 5 minutes to reduce into a sauce.
10. Carve the turkey and serve with the stuffing and the hot sauce.

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