Dalia Dogmoch Soubra's date, pecan & pear stuffed turkey
Dalia Dogmoch Soubra's date, pecan & pear stuffed turkey
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Ingredients
Method
In a large saucepan, heat the olive oil over a medium-high heat. Add the onions and cook, stirring occasionally until they are translucent, for approximately 6-7 minutes. Add the bacon and cook, stirring occasionally until golden and crispy, for approximately 7 minutes. Add the pears, dates, stock, thyme and bay leaves.
Bring to the boil, reduce heat to low, and cook, stirring occasionally for 10-15 minutes, or until the pears and the dates have softened, adding more stock if needed. Add the pecans, crème fraîche and honey. Remove the bay leaves. Add the bread, season with salt and pepper, combine well and set aside.
Preheat oven to 180°C. Remove all the insides (giblets) from the turkey, rinse thoroughly with water, and pat and dry inside and out. Rub the inside with salt and half a lemon. Stuff the turkey lightly with the stuffing and rub the skin all over with the butter. Season with salt and pepper.
Place the turkey on a rack in a roasting pan, loosely cover with aluminum foil, and roast on the lowest rack in the oven for about 3-4 hours, rotating the turkey after the first 1½ hours and basting with any pan juices. Continue roasting the turkey, checking to make sure that it is cooking evenly, and removing the foil if needed. Continue cooking until an internal temperature in the thickest part of the thigh registers 77°C and the juices in the thigh run clear when stuck with a knife. The internal temperature of the stuffing should read 73°C.
Let the bird rest, covered with foil, for at least 20 minutes, before carving and serving.
