Roast Turkey with a Rice, Leek and Pistachio Stuffing (gf)

1 x 4.75kg Tegel turkey 2 cloves garlic, crushed 2 teaspoons dried tarragon finely grated zest 1 lemon

80 grams butter, at room temperature

sea salt and ground pepper

STUFFING

2 tablespoons olive oil knob of butter 1 small leek, thinly sliced

2 teaspoons finely chopped rosemary or thyme

2 cloves garlic, crushed ¼ teaspoon each ground cinnamon and ground allspice

1 teaspoon salt

¼ cup each sliced dried apricots and dried cranberries

½ cup short grain rice, rinsed 1 cup chicken stock, hot

¼ cup pistachios, roughly chopped

finely grated zest 1 orange ¼ cup chopped parsley 1 large egg, lightly beaten

sea salt and ground pepper

Heat the oil and butter in a medium saucepan and add the leek, rosemary, garlic, spices and salt. Cover and cook for 10 minutes until the leek is tender. Add the apricots, cranberries, rice and hot stock, stir, then cover tightly. Cook over a very low heat for 15 minutes. Tip the rice onto a shallow tray, spread out and cool. Stir through the pistachios, orange zest, parsley, and the egg. Season generously.

Preheat the oven to 180°C regular bake.