Recipe: Turkey with Apricot and Almond Stuffing

This recipe comes courtesy of Julie Goodwin. I met Julie last year when I was invited to participate in the filming of the Women’s Weekly Christmas Special. It was great day of cooking and laughing and I learnt so much. (Julie also recommends brining your turkey to ensure moist and succulent meat. Find the details on how to brine your turkey here.)


Apricot and almond stuffing
  • 6 rashers of bacon, rind removed, cut into 5mm strips
  • 4 medium brown onions, chopped
  • 200g dried apricots, chopped
  • 2 tbsp fresh thyme leaves
  • loaf three-day-old bread, crusts removed
  • 2/3 cup slivered almonds, toasted
  • 100g butter, melted
  • 5 kg turkey
  • 1 cup chicken stock
  • mixed fresh herbs or watercress, to serve
Apricot sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp brown sugar
  • 2 cups chicken stock
  • 2 cups apricot nectar
  • 1/4 cup cornflour


  • Preheat oven to 180 degrees C (160 degrees C fan-forced).
  • Make apricot and almond stuffing:
    • Cook the bacon in a large frying pan over medium heat, stirring, until golden brown. Add the onion; cook, stirring, until it is soft but not coloured. Add 1/2 cup water, apricots and thyme; cook, stirring, until the water evaporates. Transfer to a large bowl; cool slightly.
    • Process the bread to a very coarse crumb.
    • Add the breadcrumbs to the onion mixture with nuts; season well with salt and freshly ground black pepper. Add enough of the melted butter to bring the stuffing together. Sit stuffing aside.
  • Rinse the cavity of the turkey inside and out; pat dry with paper towel.
  • Place the turkey into a large baking dish. Place some of the stuffing in the neck cavity; pull the skin down and secure with a skewer or toothpick. Loosely fill the main cavity with stuffing; tie legs together and tuck wings under body. Brush with a little melted butter.
  • Roast turkey, uncovered, for 4 hours or until cooked when tested.
  • As juices collect in the baking dish, spoon or brush them over the breast. Pour out excess juices and reserve if they are not browning towards the end of cooking time; the pan juices need to have some colour for a good sauce. If parts of the turkey start to colour too quickly, cover them with greased foil.
  • Transfer the turkey to a large platter; cover with foil, and allow to rest for at least 20 minutes. Reserve the baking dish and pan juices for sauce.
  • Meanwhile, pile the extra stuffing into a shallow ovenproof dish. Drizzle the stuffing with any remaining butter and a little of the reserved turkey pan juices. Bake stuffing on separate shelf with turkey for 30-40 minutes or until crunchy and golden.
  • Make apricot sauce:
    • Place the baking dish with 1/2 cup of the turkey pan juices on the stove over a low heat.
    • Add the cornflour and use a wooden spoon to stir through the juices, scraping up the baked-on brown bits.
    • Start adding the apricot nectar, 1/4 cup at a time, allowing the sauce to boil and thicken between additions. Add the stock in the same way.
    • Stir in the sugar and vinegar; simmer, uncovered, for about 10 minutes or until the sauce has reduced to a syrupy consistency.
    • Taste and add salt and ground white pepper, if needed.
  • Serve turkey with herbs, stuffing and apricot sauce.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

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

7 − four =

Latest Articles

Korean Beef

Korean Beef

This Korean Beef is a great in the slow cooker.  Less than 10 mins of preparation time and dinner will be ready when you get home.  It’s not often you’ll see a Korean recipe in the slow cooker but …
Honey Mustard Pulled Pork

Honey Mustard Pulled Pork

This pulled pork dish is great all year round.  Using your slow cooker in Summer is a great way to have dinner ready when you get home without heating up the house.  You can cook your favourite pro…

Slow Cooked Beef Shank

Melt in your mouth whole beef shank.  We like to call it Thors Hammer but whatever you call it this dish is a winner. Make your favourite Mac and cheese recipe to serve with this delicious slow coo…
Copyright © The Free Range Butcher.