Christmas Dinner with Crozier’s Free Range Christmas Turkey
Roast Turkey with Orange Macadamia Nut Stuffing served with Cranberry Orange Relish and Red Wine Pan Gravy

Orange Macadamia Nut Stuffing        
Makes  4-5 Cups
Can be prepared the day before and kept covered in the refrigerator.

Ingredients
3 tbsp olive oil
1 large onion, finely diced
2 celery stalks, sliced lengthwise and chopped
1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary)
2 cloves of garlic, crushed
3 C (1-cm) cubes of day-old crusty bread (e.g French stick)
3/4 C toasted macadamia nuts, roughly chopped
1/3 C chopped parsley
1 orange, zest and juice
2 eggs, lightly beaten
1 tsp salt
½ tsp black pepper
(Optional – 1 diced turkey liver from giblets supplied inside the turkey)

Method
1.    Heat the oil in a frying pan.
2.     Add the onion, celery and rosemary and cook gently until softened.
3.    Add the garlic and cook for a minute or two without browning it.
4.    Turn mixture into a large bowl.
5.    Mix in the remaining ingredients.

The stuffing may be cooked traditionally by stuffing into the body and neck cavities of the turkey and securing the skin with skewers or it may be baked separately in a greased covered dish for approximately 30 minutes at 180°C. Cooking it inside the bird develops good flavour while cooking it separately makes for quicker cooking of the turkey and easier service of the stuffing.