Ingredients

Method

• For the stuffing:
• 2 T olive oil
• 2 T butter
• 1 onion, finely chopped
• 4 leeks, finely chopped
• 6 cloves garlic, finely chopped
• 500 g pork mince
• 50 g sultanas
• 2 x 100 g packets Woolworths Christmas herb stuffing with ancient grains
• 1 Woolworths frozen turkey
• 4 T butter, cubed
• salt, to taste
• 250 g bacon
• 50 g sultanas
• 4 T maple syrup
• ½ cup vino cotto
• 500 g black grapes

Method

Ingredients

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil in a large pan, then add the butter, onion and leeks. Cook until soft, about 15 minutes. Add the garlic and cook for a further 5 minutes, then add the pork mince and turn the heat up to high. Brown the mince for 10 minutes. Add the sultanas and herb stuffing, then cook until the stuffing is slightly caramelised. Season to taste.

2. Stuff the turkey, then place on a baking tray, cover with the butter and season with salt. Roast for 2–3 hours, or until the skin is crispy and caramelised.

3. While the turkey is roasting, pan-fry the bacon until crisp, then add the sultanas and maple syrup and cook for a further 3 minutes. Set aside.

4. Just before the turkey is ready, heat the vino cotto in a pan and reduce for 5 minutes, then add the grapes and toss until they start to wilt, about 5 minutes. Remove the turkey from the oven and serve immediately topped with the maple bacon and sticky grapes.

Find more Christmas recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene