Dates , Coriander and Pine Nuts stuffed Turkey served with Crispy Dukka Potatoes
Serving: 4 – 6
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Directions
- Wash the turkey well and pat dry, inside and outside with paper towel.
- 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.
- In a large frying pan, heat the oil and sauté the onions for a few seconds.
- Add the seasoning, dates, parsley, coriander, pine nuts and stir until well combined.
- Preheat the oven to 180°C.
- Mix the onion mixture into the couscous and stir in the egg.
- Gently stuff the turkey with the mixture and seal with cocktail sticks.
- Tie the legs together with kitchen string and bend the wings back and tuck them under the turkey.
- Place in a roasting tray and cover with foil and bake for about 40 minutes.
- Remove the foil and cover the ends of the legs with foil to prevent them from burning.
- Brush the turkey with the honey and continue to cook covering with foil if it appears to brown too quickly
- Continue to cook for a further 40 minutes, brushing with honey. About 10 minutes before the turkey is done, sprinkle with the dukka.
- Once the turkey is done, remove from the oven and rest keeping warm.
- Increase the oven to 200°C.
- Heat enough vegetable oil in a roasting tray to cover the base of the tray and preheat.
- Drain the potatoes well, pat dry and cut them in half lengthways.
- Put the potatoes into a mixing bowl and drizzle with the oil.
- Use your hands to rub the oil into the potatoes.
- Combine the dukkah and flour and sprinkle over the potatoes. Toss until all is combined and well coated.
- Carefully tip them into the hot oil and shake the pan a little to distribute the potatoes.
- Roast until browned and crispy, tossing them from time to time to make sure that the potatoes roast evenly, about 30 minutes.
- Serve the turkey with the potatoes and any vegetable that you like.
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