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Roast Turkey with Cranberry Walnut Stuffing

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5-6Kg turkey - giblets removed and rinsed
3/4 cup butter

2 stalks celery, sliced
200g sliced onions
1-2/3 cups chicken broth
1/2 cup cranberries
1 cup chopped walnuts
350g freshly ground breadcrumbs
2 tsps paprika
1 tsp thyme

N.B. Items in bold are available from all MF outlets.

Preheat oven to 325°F. Spray a roasting pan and rack with non-stick vegetable spray.

In a large saucepan, melt some butter. Add celery, thyme and onion; cook until tender. Add chicken broth. Heat to a boil. Remove from heat. Stir in cranberries and walnuts. Add breadcrumbs and mix lightly.

Spoon the stuffing mix into neck and body cavities of the turkey. Fold loose skin over stuffing. Tie ends of drumsticks together. Place the turkey, breast-side up, on the rack in a roasting pan.

In a small saucepan, melt remaining butter; stir in paprika. Brush generously over the turkey.

Roast 2-1/2 to 3 hours or until juices run clear when a fork is inserted in the thickest part of thigh next to body.

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