Stuffing-Coated Half Turkey with Cranberry Orange Chutney

Prep time 30 minutes       Cook time 60 minutes       Serves 6


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1 Butterball half turkey1 cup butter, cubed½ onion, chopped2 celery stalks3 garlic cloves½ bunch rosemary½ bunch thyme½ bunch sage½ bunch parsley1 tsp. salt1 tsp. celery seed1 tsp. pepper100g chestnuts, peeled and roasted1 apple, chopped1 egg5 bread, cubed

Cranberry chutney

2 cup frozen cranberries1 cup orange juice½ cup brown sugar¼ cup red wine vinegar½ tsp. chili flake½ bunch mint, chiffonade


  1. Add butter, onion, celery, garlic, rosemary, thyme, sage, parsley, salt, celery seed and pepper into a food processor.

  2. Pulse until all ingredients are well mixed and blended.
  3. Add bread and pulse carefully, ensuring bread is still in 1/2 inch pieces when mixing is complete.
  4. Fold in apple and egg.
  5. Cover the Butterball half turkey in blended stuffing mixture.
  6. Bake at 450° F for 20- 25 mins.
  7. Lower to 350° F for 60 - 65 mins.
  8. Rest and serve!

  9. Cranberry Chutney:

  10. Cook cranberries in juice, sugar, chili flakes and vinegar until reduced and slightly thickened.
  11. Pour into a serving bowl and add mint on top.

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