Dates , Coriander and Pine Nuts stuffed Turkey served with Crispy Dukka Potatoes

Serving: 4 - 6

Ingredients

  • 1 kg turkey

  • Stuffing

  • 100 g couscous

  • 250 ml (1 cup) chicken stock, hot

  • 60 ml (¼ cup) olive oil

  • 1 red onion, finely chopped

  • 30 ml (2 tbsp) Moroccan rub

  • 190 ml (¾ cup) pitted dates, chopped

  • 125 ml (½ cup) fresh flat-leaf parsley, chopped

  • 125 ml (½ cup) fresh coriander, chopped

  • 80 ml (1/3 cup) pine nuts, toasted

  • salt and freshly ground black pepper, to taste

  • 1 large egg, lightly beaten

  • 60 ml (¼ cup) honey

  • 30 ml (2 tbsp) dukkah

  • 2 lemons, halved

  • 4 fresh bay leaves

  • Dukka Roasties

  • 1.20 kg potatoes, peeled and parboiled

  • 30 ml (2 tbsp) olive oil

  • 45 ml (3 tbsp) dukkah

  • 10 ml (2 tsp) cake flour

Directions

  1. Wash the turkey well and pat dry, inside and outside with paper towel.

  2. Put the couscous into a mixing bowl and pour over the stock. Cover and leave for about 10 minutes. Use a fork fluff up the grains.

  3. In a large frying pan, heat the oil and sauté the onions for a few seconds.

  4. Add the seasoning, dates, parsley, coriander, pine nuts and stir until well combined.

  5. Preheat the oven to 180°C.

  6. Mix the onion mixture into the couscous and stir in the egg.

  7. Gently stuff the turkey with the mixture and seal with cocktail sticks.

  8. Tie the legs together with kitchen string and bend the wings back and tuck them under the turkey.

  9. Place in a roasting tray and cover with foil and bake for about 40 minutes.

  10. Remove the foil and cover the ends of the legs with foil to prevent them from burning.

  11. Brush the turkey with the honey and continue to cook covering with foil if it appears to brown too quickly

  12. Continue to cook for a further 40 minutes, brushing with honey. About 10 minutes before the turkey is done, sprinkle with the dukka.

  13. Once the turkey is done, remove from the oven and rest keeping warm.

  14. Increase the oven to 200°C.

  15. Heat enough vegetable oil in a roasting tray to cover the base of the tray and preheat.

  16. Drain the potatoes well, pat dry and cut them in half lengthways.

  17. Put the potatoes into a mixing bowl and drizzle with the oil.

  18. Use your hands to rub the oil into the potatoes.

  19. Combine the dukkah and flour and sprinkle over the potatoes. Toss until all is combined and well coated.

  20. Carefully tip them into the hot oil and shake the pan a little to distribute the potatoes.

  21. Roast until browned and crispy, tossing them from time to time to make sure that the potatoes roast evenly, about 30 minutes.

  22. Serve the turkey with the potatoes and any vegetable that you like.