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Turkey buffe with wild rice and nut stuffing

  • 3kg turkey buffe (about 2kg of meat)
  • 2 teaspoons canola margarine salt reduced
  • 1 clove garlic, crushed
  • 4 cups (175g) baby spinach leaves, chopped roughly
  • 4 shallots, chopped
  • 2 tablespoons chopped dill
  • 2 teaspoons finely grated lemon zest
  • ¼ cup currants
  • ½ cup roughly chopped peeled chestnuts*
  • ¼ cup chopped brazil nuts
  • ¼ cup chopped walnuts
  • ½ cup cooked wild rice
  • 1 ½ cups cooked brown rice
  • 2 eggs, lightly beaten

Preheat oven to 175C. Wash and dry turkey inside and out. Place on a rack in a large baking tray.

Melt the canola margarine in a large non stick frying pan. Cook the garlic, spinach and shallots. Cool then combine with other ingredients and spoon into a 12-hole muffin tin lightly sprayed with cooking oil spray. Press the mixture into the muffin holes well. Refrigerate until needed.

Bake the turkey buffe for 30 mins per 500g bird weight. Cover if it is browning too quickly. Remove and allow to rest for 15-20 minutes.

Whilst the turkey is resting, bake the stuffing muffins for 15-20 minutes until firm and slightly golden. Serve sliced turkey with stuffing.

Serves 12 – 12g nuts per serve

NUTRIENTS per serve – (250g per serve)

Energy 1350kJ, Protein 40g, Fat 11g (Saturated fat 3g), Carbohydrate 14g, Sugars 3g, Fibre 2g, Sodium 420mg


To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8-10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh.

Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes.