Roasted Turkey with Cranberry and Sage

Serves 6

•    250 g butter
•    1 onion, finely chopped
•    2 cloves garlic, finely chopped
•    100 g pumpkin, peeled and diced
•    1 apple, peeled and diced
•    1 teaspoon ground allspice
•    1 teaspoon ground nutmeg
•    1 tablespoon sage, chopped
•    80 g dried cranberries
•    300 g bread crumbs
•    1 small turkey, 4 -5 kg
•    100 g salted butter, softened
•    12 medium potatoes, peeled and cut into quarters
•    salt and pepper, to season

Pre heat oven 180ºC.

To prepare the stuffing, heat 250 g butter in a saucepan on a low heat until melted. Add in the onion and garlic and cook for 8 - 10 minutes until tender. Add in the pumpkin and apple, cook for a further 5 minutes then add the all spice, nutmeg, sage and cranberries. Cook for 2 minutes then remove from the heat. Stir in the bread crumbs until combined, leave to rest for 5 minutes then chill in the refrigerator for 1 hour.

To prepare the turkey, using a knife remove the wing tips and the wish bone from the turkey. Pull back the skin from the neck of the turkey then stuff the neck with the chilled stuffing ensuring not to rip the skin. Pull the skin back over the stuffing and tuck under the turkey to ensure the stuffing does not fall out. Using the softened butter rub all over the breast of the turkey. Arrange the potatoes at the bottom of the roasting dish then place turkey on top. Cook in the pre heated oven for 60 minutes checking and basting every 10 minutes until cooked. Remove turkey from the oven and allow to rest for 15 minutes before serving with the roast potatoes.