Original Stuffing Steps

• Preheat oven to 200C (180C fan-forced).
• Make stuffing: Heat the butter in a large frypan over medium-high heat. Add onion and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
• Combine the cooled onion mixture in a large bowl with the walnuts, dried cranberries, jamon, parsley, breadcrumbs and egg. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.
• Rinse turkey in cold running water and pat dry, inside and out, with paper towel. Fill cavity with stuffing, tie legs together with kitchen string, then tuck wings under. Place on a lightly greased oven rack inside a large roasting pan. Brush turkey all over with some of the melted butter and season with sea salt and freshly ground black pepper.
• Pour 2-3 cups (500-750ml) water into pan, just enough to cover base. Place 2 sheets of foil overlapping on a bench, then lightly grease with some of the butter and use to cover the roasting pan. Roast for 2 hours 45minutes. Remove foil, brush turkey with remaining butter and add extra water if pan is almost dry. Roast for a further 1 hour, until skin is golden and juices run clear when a skewer is inserted in the thigh (or test using a meat thermometer). Remove turkey from pan and rest, covered loosely with foil, for 15-20 minutes. Use pan juices to make a gravy, if desired.

Ricotta Stuffing Steps

• Preheat oven to 200C (180C fan-forced).
• Combine the ricotta in a large bowl with lemon myrtle, spring onion and egg. Season with salt and pepper, then use your hands or a wooden spoon to mix well.
• Tear off a piece of aluminium foil approximately 40cm in length. Grease the foil with softened butter.
• Place the stuffing mixture on the greased foil, creating a log about 5cm thick and 20cm long. Roll it tightly in the foil and twist the ends tightly, forming a bon-bon.
• Bake for 30 minutes or until firm. Remove from oven and let it rest for 10 minutes, unroll and cut into slices.
• Alternatively, the gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs. Push the ricotta mixture under the skin and work it as far down under the skin as possible. Cook turkey as per main recipe.

Chickpea Stuffing Steps

• Preheat oven to 200C (180C fan-forced).
• Grate the zucchini and squeeze out excess moisture.
• Using a potato masher or fork, coarsely crush the chickpeas. Combine the chickpeas in a large bowl with zucchini, walnuts, parsley, olives and egg. Season with salt and pepper, then use your hands or a wooden spoon to mix well.
• Tear off a piece of aluminium foil approximately 40cm in length. Grease the foil with softened butter.
• Place the stuffing mixture on the greased foil, creating a log about 5cm thick and 20cm long. Roll it tightly in the foil and twist the ends tightly, forming a bon-bon.
• Bake for 30 minutes or until firm. Remove from oven and let it rest for 10 minutes, unroll and cut into slices.
• Alternatively, spoon the chickpea mixture into the cavity of turkey and cook turkey as per main recipe.

Breadcrumb Stuffing Steps

• Preheat oven to 200C (180C fan-forced).
• Heat the butter in a large frypan over medium-high heat. Add onion and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
• Combine the cooled onion mixture in a large bowl with the pine nuts, parsley, breadcrumbs and egg. Season with salt and pepper, then use your hands or a wooden spoon to mix well.
• Tear off a piece of aluminium foil approximately 40cm in length. Grease the foil with softened butter.
• Place the stuffing mixture on the greased foil, creating a log about 5cm thick and 20cm long. Roll it tightly in the foil and twist the ends tightly, forming a bon-bon.
• Bake for 30 minutes or until firm. Remove from oven and let it rest for 10 minutes, unroll and cut into slices.
• mixture into the cavity of turkey and cook turkey as per main recipe.