RECIPE: Roast turkey with sticky roasted plums

Turkeys are in short supply this year but you can use a large free-range chicken instead - and half the stuffing mixture - or prepare two chickens using the full mixture.

Serves: 8

Preparation time: 45 minutes

Cooking time: 2 hours

Stuffing:

100g butter

1 red onion, finely chopped

2 cloves garlic, chopped

250-500ml (1 -2 cups) fresh breadcrumbs, toasted

250ml (1 cup) chicken stock

125ml (½ cup) apple juice

10g fresh thyme, chopped

70g pecan nuts, chopped

80ml (⅓ cup) dried apple or figs, chopped

Turkey:

3-4kg turkey (free-range if possible), defrosted

30ml (2 tbsp) olive oil

120g butter

45ml (3 tbsp) honey

Sticky roast plums:

6 plums (or nectarines/peaches), halved

30ml (2 tbsp) butter

1 lemon

15ml (1 tbsp) caster sugar

Sea salt and freshly ground black pepper

Method:

1. For the stuffing, melt 100g of butter. Add the onion and garlic and soften over a low heat for 5 minutes. Add a cup or two of toasted breadcrumbs to the pan, along with the chicken stock, apple juice, thyme, pecan nuts and dried apple. Season and combine.

2. Stuff into the cavity of the turkey before tying the legs with string to secure.

3. Drizzle the turkey with olive oil and place in an oval casserole dish with 100g butter.

4. Roast for 1½-2 hours, adding water to the casserole to prevent the turkey from drying out. After an hour, baste the turkey with 20g butter and 30ml (2 tbsp) honey.

5. For the plums, top each half with ½ tsp of butter, a squeeze of lemon juice and some caster sugar. Place around the turkey and roast for the last 15-20 minutes until slightly caramelised and tender.

WINE PAIRING SUGGESTION:

Graham Beck Brut Rosé 2012

This ultimate food-friendly mèthode Cap classique is a first for South Africa: pinot noir and chardonnay pressed together in the same press. An explosion of raspberry fruit and slight honeysuckle flavours on the palate, with a persistent yet delicate mousse. It's priced at around R250.