Roast Turkey with Wild Blueberry Stuffing and Apple Compote
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Ingredients
Wild blueberry & apple compote
1 red onion, finely chopped
2 tbsp (30 ml) virgin olive oil
1 apple, peeled cored & diced
1 stick celery, finely chopped
7 oz (200 g) frozen wild blueberries
3 tbsp (45 ml) caster sugar
2 tbsp (30 ml) red wine vinegar
Wild blueberry stuffing
9 oz (250 g) stale bread, crusts removed
1 large onion, finely chopped
1 stick celery, chopped
3 fl oz (100 ml) virgin olive oil
1 small bunch fresh thyme, chopped
2 oz (50 g) dried apple, chopped
3 fl oz (100 ml) apple juice
7 oz (200 g) frozen wild blueberries
Preparation
- Place all ingredients in a bowl, except for olive oil.
- To make the wild blueberry compote, heat the onion, apple and celery in the oil for 5-10 minutes until soft.
- Add the frozen wild blueberries, sugar and vinegar. Bring to a fast simmer and reduce juices to a syrupy consistency.
- To prepare the wild blueberry stuffing, whizz the stale bread in a food processor to make large pieces. Set aside.
- Heat the onion and celery in olive oil for 5-10 minutes until soft. Add the thyme, chopped apple rings, and bread pieces. Stir in the apple juice, followed by the frozen wild blueberries.
- Spoon into an ovenproof dish and bake in a preheated oven 350°F (180°C) for 30 minutes.
Serve with traditional roast turkey and all your favourite trimmings.
Wild Blue is Good for You!
