- Preheat the oven to 200C. Gently push a couple of fingers between the skin and the breast of the turkey, working from the leg end. Carefully separate the skin from the meat as far as you can on either side of the breast (leave the skin attached along the middle).
- Add all the ingredients to a bowl and beat with the back of a fork until soft, then gently push half of it into each side of the turkey skin, pressing down gently as you go to give an even stuffing. The skin will look a little lumpy, but that’s fine!
- Cover the breast with foil, leaving the legs uncovered. Cook accordingly to packaging instructions.
- Remove from the oven, cover and leave to rest for at least 30 minutes before carving
Recipe from Castello.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This stuffing makes a scrummy baste for your turkey
1 x 4.5kg free-range turkey 100g Creamy Blue at room temperature 1 shallot, finely chopped 1 pear, grated 1 tbsp thyme leaves Salt and pepper
Time: 20 minutes Serves: depends on the size of your bird Nutrition: n/a