Turkey With Pancetta And Macadamia Nut Stuffing

• 2 tbsp butter
• 1 small leek, trimmed and finely chopped
• 1 None celery stalk, trimmed and finely chopped
• 8 slices pancetta, chopped
• 1/4 cup chopped macadamia nuts
• 1/4 cup chopped pistachios
• 2 tbsp chopped sage
• 1/2 cup port
• 4 cups fresh white breadcrumbs
• 1/3 cup cranberry jelly
• 1/4 cup chopped dried apricots
• 1/4 cup chopped pitted prunes
• 1 None whole turkey (about 10 lbs)
• 2 tbsp olive oil

1. Preheat the oven to 350u0b0F.
2. For the pancetta and macadamia stuffing, melt the butter in a large skillet on medium heat. Saute the leek, celery and pancetta for 8-10 mins. Add the nuts and sage and cook for 1-2 mins. Stir in the port and simmer for 2-3 mins. Transfer the mixture to a large bowl and cool. Mix in breadcrumbs, cranberry jelly and dried fruit. Season to taste and mix well.
3. Rinse the turkey under cold water. Pat dry with a paper towel. Place the turkey on a wire rack in a large roasting pan. Tuck the wings under the body to prevent burning. Spoon the stuffing into the turkey cavity and secure the cavity with a skewer. Using kitchen string, tie the legs together. Brush all over with oil; season to taste. Pour 2 cups water into the pan. Cover turkey with foil.
4. Roast for 2 hours. Remove the foil and roast for a further 30-40 mins, until cooked through (pierce the thickest part of the thigh joint. If juices run clear, the turkey is cooked). Let stand, loosely covered with foil, for 15 mins.

butter, celery stalk, pancetta, nuts, pistachios, sage, port, fresh white breadcrumbs, cranberry jelly, apricots, prunes, turkey, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/28300 (may not work)