Turkey with Nutty Stuffing

Ingredient

• 2 Tbsp. (30 mL) vegetable oil*
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 cup (250 mL) finely diced celery
• 1/3 lb. (150 g) medium ground pork
• 1/2 cup (125 mL) each: chopped unsalted cashews* and hazelnuts
• 1/2 cup (125 mL) currants
• 2 small pears, cubed2 cups (500 mL) cubed whole-wheat bread, crusts removed
• 2 tsp. (10 mL) Irresistibles dried rosemary*
• 1 tsp. (5 mL) Irresistibles dried sage*
• freshly ground black pepper*
• 1 turkey under 15 lb. (7 kg)
• 1/4 cup (60 mL) butter*, melted
• 1 Tbsp. (15 mL) Irresistibles dried rosemary*
• Salt and pepper to taste

Preparation

1. In a skillet, heat oil and cook garlic and onion 1 minute. Add celery and cook another 2 minutes. Stir in pork and cook 2-3 minutes. Add nuts, currants, pears, herbs, pepper and bread, mixing thoroughly. Set aside. turkey Remove giblets. Pat dry the turkey. Stuff with nut mixture. Place turkey breast up in a roasting pan and baste thoroughly with butter. Sprinkle with rosemary, salt and pepper. Preheat oven to 325°F (160°C). Roast uncovered for 4½ hrs or until meat thermometer registers 180°F (82°C). Baste often with pan juices during cooking.