1 cup dried apricots, halved
1 cup medium sherry
4 Tbs olive oil (extra for drizzling)
2 onions, chopped
4 cloves garlic, finely chopped
300g rindless bacon, diced
zest of 1 orange
1/2 cup raw shelled pistachios
1 tsp ground cinnamon
3/4 french loaf, ripped into small pieces
1 tsp salt
1/2 tsp freshly ground black pepper
6 kg turkey
Mix sherry & apricots & set aside to soak 30 minutes.
Heat oil in a frying pan over moderate heat & add onions, garlic & bacon.
Fry gently until onion is soft. Remove from heat & cool.
Put all ingredients except turkey, stock & cornflour into a large bowl & mix well.
Preheat the oven to 160 degC. Stuff the turkey, truss it with natural fibre string so it's held together while cooking & put into a roasting dish.
Drizzle with a little olive oil & pour 1 cup of water around the turkey. Cook the turkey for about 3 hours or until cooked - when a skewer pierces a drumstick, the juice will run clear.
Remove from the oven & rest for 15 minutes.