Medium to Large Turkey, (or two Free Range Lilydale Chickens*)
1 Brown Onion, finely chopped
6 Garlic Cloves, finely chopped
50g Spinach, finely chopped
400g Fresh Ricotta, drained
2 tbsp Thyme, finely chopped
2 tbsp Parsley, finely chopped
180g Dried Cranberries, soaked in boiling water for 5 minutes and drained
150g Butter, finely diced
Salt & Pepper, to taste
Step One - Preheat the oven to 200°C.
Step Two - To create the stuffing, heat a splash of olive oil in a frying pan before adding the onion and garlic. Cook over a low heat until the onion are soft (approx 5 minutes). Remove from the heat and set aside to cool.
Step Three - Blanch the spinach in boiling salted water until just wilted. Drain and rinse under cold water. Squeeze any excess water from the spinach.
Step Four - Combine the onion mixture with the spinach, ricotta, herbs, cranberries and butter in a medium bowl. Add eggs, season with salt and pepper, stirring well to combine.
Step Five - Being careful not to break the skin of the turkey, gently separate the breast flesh from the skin the turkey. Press the stuffing under the skin of the turkey on the breasts until firmly packed in. Rub the skin with plenty of olive oil, season with salt and pepper.
Step Six - Place the turkey in a large baking tray and roast for 30 minutes at 200°C. Reduce the oven temperature to 150°C and cook the turkey for 4-5 hours or until cooked.
Step Seven - Reduce the oven temperature to 50°C, cover the turkey with foil and allow it to rest in the oven for about 20 minutes.
* Adjust the cooking temperature to 180c for the chicken and cook for 30 minutes per 500g, or until the juices run clear.
Serve alongside salad and the Christmas trimmings.