Roast Turkey with Pine Nut Stuffing
3 kg turkey
salt and pepper
1 cup water
2 tablespoons flour
½ cup port
½ cup water, extra
1 chicken stock cube
50g packet pine nuts
1 onion, chopped
2 rashers bacon, chopped, rind removed
3 cups fresh breadcrumbs
Melt butter in pan, add pine nuts, onion, bacon, and mushrooms. Cook until onion is transparent and remove from heat. Add remaining ingredients and mix well.
Fill turkey with prepared stuffing. Tie legs together to keep in good shape. Rub softened butter well into turkey and sprinkle lightly with salt and pepper. Cover with well buttered aluminium foil. Place in baking dish and pour 1 cup of water into dish.
Cook in moderate oven basting frequently. Remove foil halfway through cooking to allow bird to brown. Allow 3 hours cooking time. To test if turkey is cooked, insert a skewer into the thick section of leg. Juices should run clear, not pink. When turkey is done and golden brown, transfer to a heated serving dish.
Add flour to juices in pan , cook for 1 minute then stir in port, extra water, and crumbled stock cube. Mix well, stir until boiling. Reduce heat and simmer for 3 minutes. Season with salt and pepper.