- 1 fresh Granny’s Grade A turkey
- 2 Tbsp (30 mL) olive oil
- 1/2 cup (125 mL) white onion, peeled & halved
- 1 cup (250 mL) fennel (anise) bulb, fronds and root removed, then halved
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/2 tsp (2 mL) fresh parsley, chopped
- 6 cups (1.5 L) white and whole wheat bread, cubed (not too fresh)
- 1/4 cup (50 mL) shelled pumpkin seeds, toasted and coarsely chopped
- 1/4 cup (50 mL) dried blueberries, Saskatoon berries or cranberries
- 2 cups (500 mL) homemade or low sodium chicken or turkey stock
- 2 Tbsp (30 mL) pan drippings from turkey
- Roast the turkey in a shallow foil pan either on very low or indirect heat. The barbecue should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results.
- Grilling should take about 1 hour per kg or 20 minutes per pound of turkey.
- A meat thermometer should read 170°F (77°C) when the bird is done.
- Grease a foil loaf pan with olive oil or line it with parchment paper.
- Mix onion and fennel with 1 Tbsp (15 mL) oil and grill until lightly brown; let cool.
- Dice onion and fennel, then mix with all remaining ingredients except drippings.
- Place mixture into pan and barbecue for 1 hour.
- When turkey is done, drizzle pan drippings over stuffing and return to barbecue at low heat until ready to serve.
Note: Do not stuff barbecued turkey, as uneven cooking temperature may not heat the stuffing safely to the required temperature.