Ginger Turkey with Maple Glaze

Stuffing

• 125 ml (1/2 cup) whole walnuts
• 125 ml (1/2 cup) whole almonds
• 125 ml (1/2 cup) whole pistachios
• 2 garlic cloves, minced
• 1 onion, coarsely chopped
• 2 sticks of celery, chopped
• 60 ml (1/4 cup) fresh ginger, minced
• 45 ml (3 tbsp.) fresh rosemary
• 5 ml (1 tsp.) dry sage
• Pepper to taste
• 2 apples, cubed
• 900 g (2 lbs) medium lean ground pork
• 45 ml (3 tbsp.) maple sugar
• 2 eggs, beaten
• 2 store-bought croissants, diced
• 125 ml (1/2 cup) dried currants
• Salt and pepper to taste

Glaze

• 60 ml (1/4 cup) maple syrup
• 60 ml (1/4 cup) chilli sauce
• 60 ml (1/4 cup) soya sauce
• 60 ml (1/4 cup) cider vinegar
• 1- 7kg turkey, giblets removed, completely thawed (or fresh)
• 60 ml (1/4 cup) melted butter
• 45 ml (3 tbsp.) all-purpose flour
• 250 ml (1 cup) dry white wine

Stuffing

1. Preheat the oven to 160˚C (325˚F). Roast the nuts in the oven for 15 minutes. Remove from oven and set aside. Using a food processor, coarsely chop garlic, onion, celery, ginger, rosemary, sage, pepper, apples and roasted nuts.
2. Transfer the mixture to a large bowl and add ground pork, maple sugar, eggs, croissants and currants. Season to taste. Set aside.

Glaze

1. In a bowl combine all glaze ingredients. Set aside.
2. Rinse the turkey in cold water and dry well before stuffing. Place the stuffed turkey (breast up) in a roasting pan and generously brush with butter. Put in oven. Roast, uncovered, for 3 ½ hours (or until it reaches a temperature of 82˚C [180˚F]).
3. Baste frequently with cooking juices. Remove the turkey from oven, and using a baster, brush with glaze. Put back in oven for another 30 minutes. Then baste again with glaze and roast for an additional 30 minutes. Remove turkey from roasting pan.
4. Skim the fat from the cooking juices, add flour and cook for 1 minute to thicken. Deglaze with white wine and remaining glaze. Season to taste.