Give your festive turkey that wow factor with these delish, fancy fillings.
TIP: Our stuffing mixes are perfect for a 3.5 to 4 kg turkey – halve quantity for a family-sized chicken.
Fig & Pistachio Stuffing
Prep 15 mins / Cook 5 mins / Makes 6 cups
In a frying pan, heat 1 tbsp olive oil and 20 g butter on medium. Saute 1 finely chopped red onion 4 to 5 mins until tender. Stir in 2 tsps ground cumin and cook 1 min. Cool. In a large bowl, combine onion mixture, 4 cups white breadcrumbs, 250 g bag chopped soft, juicy figs, 1/3 cup chopped pistachios and 1 whisked egg. Season. Stuff turkey cavity and roast.
Wild Rice, Capsicum & Oregano Stuffing
Prep 10 mins / Makes 4 cups
Prepare two 250 g packets microwave long grain and wild rice following packet instructions. Transfer to a bowl. Cool. Add 1 cup chopped roasted, peeled red capsicum, ½ cup chopped pitted black olives, ¼ cup chopped parsley, 2 tbsps each chopped oregano and toasted pine nuts, 1 whisked egg and 1 tbsp balsamic vinegar. Season. Stuff turkey cavity and roast.
Craisin & Apple Stuffing
Prep 10 mins + soaking / Makes 6 cups
In a large bowl, combine 1 cup craisins and 1/3 cup sherry. Set aside 30 mins until craisins become plump. Add 4 cups sourdough breadcrumbs, 1 grated green apple, ¼ cup toasted slivered almonds and 2 tbsps chopped sage. Season. Cook. Mix in 1 whisked egg. Stuff turkey cavity and roast.
Barley, Apricot & Raisin Stuffing
Prep 10 mins / Cook 30 mins / Makes 4 cups
In a medium saucepan, combine 1 cup pearl barley and 2 cups chicken stock. Cook on medium heat until mixture boils. Simmer 25 to 30 mins until barley is tender. Drain and cool. In a frying pan, heat 1 tbsp olive oil on medium. Drain and cool. In a frying pan, heat 1 tbsp olive oil on medium. Fry 125 g chopped rindless bacon, 3 to 4 mins, until golden. Add 4 chopped green onion. Cook 1 to 2 mins until soft. In a bowl, combine barley, bacon mixture, ½ cup chopped dried apricots, ½ cup chopped raisins, 2 tbsps thyme leaves and 1 whisked egg. Season. Stuff turkey cavity and roast.
Pancetta & Semi-Dried Tomato Stuffing
Prep 10 mins / Cook 10 mins / Makes 6 cups
In a frying pan, heat 1 tbsp olive oil and 20 g butter on medium. Saute 1 chopped large onion, 125 g chopped pancetta and 2 crushed garlic cloves 8 to 10 mins until onion is tender. Cool. Transfer to a large bowl. Mix 4 cups sourdough crumbs, 1 cup chopped semi-dried tomatoes, 1 whisked egg, 2 tbsps finely chopped rosemary leaves. Stuff turkey cavity and roast.