in , ,

Roast Turkey With Fig And Pistachio Couscous Stuffing

Roast Turkey With Fig And Pistachio Couscous Stuffing

Serves: 4

  • 1 large turkey (about 1.5 kg)
  • 1 lemon, zest grated and juiced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3 small red onions, each cut into six wedges

Couscous Stuffing:

  • 300 g couscous
  • ¼ teaspoon saffron threads
  • 500 ml chicken or vegetable stock, hot
  • 75 g roughly chopped dried figs
  • 50 g shelled unsalted pistachios, roughly chopped


Prep: 30min › Cook: 1hr 25min › Ready in: 1hr 55min

  1. Put large turkey into a lightly oiled roasting pan.
  2. To make the marinate, simply mix the lemon zest and juice with the honey, olive oil, ginger, cinnamon, cumin and freshly ground black pepper to taste. Now Brush some of this mixture generously inside the large the turkey, then over the outside. Now eave to marinate while making the stuffing. The longer you can leave the marinate on the better. Reserve the rest of the marinade.
  3. Preheat the oven to 180°C and put the couscous into a heatproof bowl. Now add the saffron into the stock and pour over the couscous. Cover and leave to stand for 5 minutes or until all the stock has been absorbed. Now stir in the figs and pistachios. Season to your liking.
  4. Now the couscous mixture is ready, it can be added to the turkey. Spoon the mixture into the neck end of the turkey. Fold the neck skin over and either secure with the wing tips or with a wooden cocktail stick. Add the onion wedges into the cavity of the turkey (or, if you prefer, place them in the tin around the bird after it has been roasting for 40 minutes). Now use the rest of spiced lemon juice mixture to pour over the turkey and roast for 1 hour.
  5. Spoon the remaining couscous around the turkey and roast for a further 25 minutes. To test if the bird is cooked, pierce the thickest part of the thigh: the juices should run clear and the internal temperature should be around 75ºC.

Transfer the turkey to a serving platter, loosely cover with foil to keep warm and leave to rest for 10 minutes before carving. Remove the skin before serving, if desired. Serve with the couscous and onions.

Please let us know how you get on with this recipe – We would love to hear your thoughts and feedback and send in your pictures!

If you have any ideas or alternatives to this recipe please send them in or make a comment in the box below!

Print Friendly, PDF & Email
Follow Us:

What do you think?

14 points

Total votes: 14

Upvotes: 14

Upvotes percentage: 100.000000%

Downvotes: 0

Downvotes percentage: 0.000000%


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

Low fat prawn cocktail

Low Fat Prawn Cocktail

Nut Roast

Nut Roast