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Recipe Instructions

To make the cranberry & walnut stuffing, place the bread in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread is stale. Use a serrated knife to remove the crusts. Tear the bread into small pieces. Place bread pieces in the bowl of a food processor and process until coarsely chopped.

Preheat oven to 180°C. Spread the walnuts over a baking tray and cook for 5 minutes or until toasted (see microwave tip 1). Remove from oven and set aside for 5 minutes to cool slightly.

Heat the butter in a medium frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens (see microwave tip 2). Remove from heat and set aside for 5 minutes to cool.

Place the breadcrumbs, walnuts, onion, craisins, egg and lemon thyme leaves in a large bowl. Season with salt and pepper. Use your hands to mix until well combined.

Remove excess fat, giblets and neck from turkey cavity. Wipe turkey inside and out with paper towel. Loosely fill upper and lower cavities with the stuffing. Tuck the wing tips and neck skin flap under the turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the tail. Tie the legs together with white unwaxed kitchen string. Place turkey on a rack in a roasting pan. Cover with foil.

Roast in preheated oven for 2 hours. Remove from oven. Remove foil and baste turkey with any pan juices. Place the potato and pumpkin in a separate roasting pan. Drizzle with the oil and season with salt and pepper. Return the turkey to the oven with the potato and pumpkin. Cook, turning potato and pumpkin once during cooking, for 30 minutes or until the juices of the turkey run clear when the thickest part of the thigh is pierced with a skewer.

Remove turkey from oven. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest.

Meanwhile, to make the gravy, strain juices from the roasting pan into a heatproof jug. Return 60ml (1/4 cup) of pan juices to the roasting pan and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 5 minutes or until the gravy reduces and thickens slightly. Strain the gravy into a warmed serving jug. Carve the turkey across the grain and serve with the gravy, roast potatoes, roast pumpkin and steamed beans.

Recipe Ingredient

1 x 3.5kg fresh turkey or thawed frozen turkey

8 desiree potatoes, peeled, halved

1.5kg kent pumpkin, peeled, deseeded, cut into 5cm pieces

36.40 gm olive oil

Salt & freshly ground black pepper

40g (1/4 cup) plain flour

500ml (2 cups) chicken style liquid stock

Steamed green beans, to serve

8 slices wholemeal bread

100g (1 cup) walnut halves

40g butter

1 large brown onion, halved, finely chopped

120g (3/4 cup) craisins (Ocean Spray brand)

1 egg

20.00 ml fresh lemon thyme leaves

Cook Time


Prep Time


Total Time



301.65 calories

52.4 grams fat

12.8 grams saturated fat

78.3 grams carbohydrates

25.2 grams sugar

117.3 grams protein

388.1 milligrams cholesterol

1.2 milligrams sodium



Recipe Category



Birthday, autumn, winter, pumpkin, dinner party, dinner, main, roast, turkey, stuffing, mains, christmas, special occasion, easy, simple, family, kid friendly, high protein, low carb, high fibre


If youre looking for the best roast turkey recipe, this step-by-step guide provides everything you need to know. Learn to cook delicious walnut stuffing and roast a turkey to perfection.

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