SUNDAY LUNCH: Turkey with orange, pomegranate, almond stuffing and orange glaze

Take one locally sourced turkey, then dress it up with some serious flavour. It's like a Sunday roast, but not as you know it. Health fanatics will love it too, with pomegranate seeds and almonds adding a nutritional punch to the old reliable. Serves 8 - 10, prep time is 20 minutes, cooking time 170 minutes.  Ingredients

• Medium fresh turkey 4 - 4.3 kg
• 300 mls of orange juice (with bits)
• Chicken stock cube dissolved in 150 mls of boiling water
• Sea salt and black pepper
• 1 punnet pomegranate seeds
• Chicken gravy granules

Stuffing

• 2 punnets of pomegranate seeds
• Grated rind of 2 oranges
• Juice of 1 orange
• 100 flaked almonds
• 1 stick of celery, finely chopped
• Bunch of spring onions, finely chopped
• Salt and white pepper
• 1 large egg
• 8 slices of white or brown bread, torn into pieces

Quick Method

• Preheat the oven to 190F/375C/Gas Mark 5

Stuffing

•  Put bread, rind, celery, spring onions and almonds into the food processor an pulse until combined
• Add OJ, pomegranate seeds and the egg and season with salt and pepper. Pulse again for 1 min.

Roasting

• Roast for 20 mins per kg plus 90 mins
• For a 4kg bird the cooking time would be 170 mins.
• Remove the neck and the giblets and wash inside and out.
• Stuff the stuffing mix into the neck of the turkey and place in an oven proof dish. Cook for 20 mins. (Towards the end of cooking time.)
• Put the Turkey in a large roasting dish and pour over the chicken stock an OJ and season with salt and pepper.
• Base the Turkey frequently and loosely cover the breast with tinfoil if getting too brown.
• Check the bird is done by inserting a skewer into the thigh. Juices clear? Bird cooked. If not and still pink, pop back in for 20 mins. Check again.
• Allow bird to rest and cover tinfoil with for 2o mins. This will allow juices to settle.

Gravy

• Skim off any of the cooking juices and thicken with gravy granules.
• Serve garnished with orange and pomegranate seeds and if feeling energetic, on a bed of buttered leeks!

This recipe is brought to you by Aldi. All Aldi’s fresh meat is 100% Irish, and from Bord Bia approved farms. For more great Spring recipes click here.