Turkey with 3-ingredient stuffing

Being responsible for the protein at Christmas is a big responsibility, but with this recipe of Turkey with 3-ingredient stuffing it is easier to advance your supper!


220 minutes






Making preparations for the holiday meal is always complicated and takes up a large part of your day. To make it a little easier, make this Turkey with 3-ingredient stuffing.



  • 125g butter, chopped
  • 80ml (1/3 cup) maple syrup
  • 5-6kg whole turkey
  • 10 fresh sage leaves, plus extra, to serve
  • 1kg kent pumpkin, deseeded, cut into large wedges
  • 2 garlic bulbs, sliced in half
  • 3-ingredient stuffing
  • 250g pkt microwave brown rice and quinoa
  • 55g (1/3 cup) chopped toasted pistachios
  • 125g (3/4 cup) morello cherries, drained, reserving 125ml (1/2 cup) cherry juice


  • 2 tbsp plain flour
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 125ml (1/2 cup) white wine


  1. For the stuffing, squeeze the packet to break up the rice and quinoa mix.
  2. Place in a bowl.
  3. Add the pistachios and cherries and stir to combine.
  4. Season and set aside.
  5. Place butter and maple syrup in a small saucepan over medium heat.
  6. Cook, stirring, for 2-3 minutes or until melted.
  7. Set aside, covered to keep warm.
  8. Preheat oven to 180C/160C fan forced.
  9. Remove turkey giblets, neck and excess fat.
  10. Pat turkey dry, inside and out, with paper towel.
  11. Gently run your fingers under the breast skin to loosen.
  12. Carefully push the sage leaves under the skin, making sure they sit flat.
  13. Fill the cavity with the stuffing.
  14. Tie legs with kitchen string and tuck the wings underneath.
  15. Place the turkey, breast side up, on a rack in a large roasting pan.
  16. Pour 375ml (11⁄2 cups) water into base of pan.
  17. Brush turkey all over with maple butter.
  18. Season.
  19. Place a large piece of baking paper over turkey, then 2 layers of foil over pan, securing tightly.
  20. Roast for 2 hours, basting with melted maple butter after 1 hour.
  21. Remove foil and paper.
  22. Roast, basting once, for a further 1 hour or until golden and cooked through.
  23. Transfer to a platter, cover and set aside for 30 minutes to rest. (Set pan aside for making the gravy.)
  24. Meanwhile, place pumpkin and garlic on a large baking tray lined with baking paper.
  25. Season.
  26. Spray with oil.
  27. Drizzle pumpkin with the remaining maple butter.
  28. Roast for 40 minutes or until the pumpkin is lightly caramelised and garlic is tender.
  29. For the gravy, skim fat from the juices in the roasting pan and discard.
  30. Place the pan over medium heat and scrape base to dislodge any cooked-on bits.
  31. Add flour and cook, stirring, for 2 minutes.
  32. Add stock, wine and reserved cherry juice.
  33. Stir until smooth.
  34. Bring to the boil.
  35. Simmer for 5-7 minutes or until slightly thickened.
  36. Season.
  37. Place the turkey on a large platter with the pumpkin, garlic and extra sage leaves.
  38. Serve with the warm gravy.



Leave a Reply

Your email address will not be published. Required fields are marked *


The Reciperie was created in May 2021 to meet a demand for recipes that are easy to prepare, with few ingredients and low cost, in addition to, of course, the need for a super blog with the best tips to improve your performance in kitchen.

Reciperie Group

© Reciperie. All Rights Reserved. Powered by Azarod.