Yummy turkey stuffings

​What's a turkey without a fabulous stuffing.  Everyone has their own special favourite but if you're in the mood the experiment here are some really tasty options. All recipes are 1 quantity for a 3 kg (6 lb) turkey. Stuffing can be made ahead of time and frozen for up to a week in an airtight container.

Country Sage Stuffing

45g (1 ½ oz) butter
1 white onion, finely chopped
1 celery stick, sliced
10 large fresh sage leaves, shredded
2 cups (160g /5 ½ oz) fresh white breadcrumbs
1-½ teaspoons dried sage
4 tablespoons parsley, finely chopped
2 egg whites, lightly beaten
1-teaspoon salt
½ teaspoon pepper

Melt butter in a small saucepan. Add onion and celery and cook over a medium heat until the onion has softened. Transfer to a bowl and add fresh sage, breadcrumbs, dried sage, parsley, egg whites and season.  Combine well and loosely stuff into the turkey cavity. ​

Citrus Stuffing
​
1-tablespoon vegetable oil
1 white onion, finely chopped
200g (6 ½ oz) sausage mince
2 garlic cloves, crushed
2 cups (160g /5 ½ oz) fresh white breadcrumbs
2 teaspoons each lemon and orange rinds, grated
½ cup (60g/2 oz) pecans, finely chopped
1-½ teaspoons dried sage
Salt and Pepper to taste. 

​Heat oil in a small frying pan and cook onion on medium heat until soft. Transfer to a large bowl and cool. Add sausage mince, garlic, breadcrumbs, rinds and pecans and mix well. Season to taste, and gently mix again. Loosely stuff into the turkey cavity. 

Rice & Fruit Stuffing
 
1-½ cups (280g/9oz) cooked long grain rice
¼ cup (40g/1 ¼ oz) pine nuts, toasted
180g (6 oz) dried apricots, chopped
250g (8 oz) chopped pitted prunes
2 spring onions, sliced
1 tablespoon finely grated orange rind
1/3 cup (80ml/2 ¾ fl oz) orange juice
1 egg, lightly beaten.
½ teaspoon salt and ¼ teaspoon pepper. 

​Combine rice, pine nuts, apricots, prunes, spring onions, orange rind, juice and seasoning. Mix well. Stir in egg. Loosely stuff the turkey. 

Spinach and Ricotta Stuffing
 
2-tablespoons vegetable oil
1 white onion, finely chopped
2 garlic cloves, crushed
2 x 250g (8oz) packs frozen spinach, thawed
½ cup (80g /2 oz) pine nuts
1-cup (80g/2 ¾ oz) stale white breadcrumbs
400g (13 oz) ricotta
200g (7 ½ oz) semi-dried tomatoes, finely chopped
Salt and Pepper to taste. 

​Heat oil in a small saucepan, add onion and garlic and cook, stirring, over medium heat for 5 minutes or until soft. Squeeze as much liquid as possible from the spinach and add to the pan. Cook, stirring for 2-3 minutes, or until as dry as possible. Remove from heat and place in a large bowl to cool. Add pine nuts, breadcrumbs, ricotta and tomatoes and mix well. Season to taste with salt and pepper.