• 1 whole turkey
• 2 onions
• 2 carrots
• 1 celery
• 1 garlic bulb
• 1 leek
• 1 fresh sage (sage)
• 170g mixed stuffing
• 250g pork mince
• a handful of dried apricots
• grated nutmeg pinch
• salt
• 250g butter
• 2 halved clementine
• 1 lemon
• 2 chicken stock cubes
• 2 tbsp cranberry sauce
• 2 tbsp plain flour
• 1.5 ltr chicken stock

1. Roughly chop the onion, carrot, leek, celery and put in oven proof tray.
2. Place turkey in and stuff the cavity with the clementines, garlic bulb (cut in half) and the sage.
3. For the stuffing, mix the stuffing mix with the pork mince, chopped apricots and 250ml apple juice. Mix all togethere and stuff into the neck of the turkey.
4. Soften the butter until spreadable, and rub all over the turkey, covering everything.
5. Grate over the nutmeg + Lemon zest and sprinkle over the stock cubes.
6. Wrap in foil, and bake at 180°c for 20 minutes per 500g of turkey.
7. Take off foil for the final 45 minutes, and colour the turkey in the oven.
8. Allow to rest for at least 1 hour.

Recipe originally featured on Prynhawn Da.

Recipe by Shane James.