Turkey stuffed with pear, thyme and creamy blue cheese

Turkey stuffed with pear, thyme and creamy blue cheese


  1. 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).
  2. 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!
  3. Cover the breast with foil, leaving the legs uncovered. Cook accordingly to packaging instructions.
  4. Remove from the oven, cover and leave to rest for at least 30 minutes before carving

Recipe from Castello.

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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