Great Tastes of Manitoba

BBQ Turkey with Fennel and Dried Blueberry Stuffing


  • 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



  1. 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.
  2. Grilling should take about 1 hour per kg or 20 minutes per pound of turkey.
  3. A meat thermometer should read 170°F (77°C) when the bird is done.


  1. Grease a foil loaf pan with olive oil or line it with parchment paper.
  2. Mix onion and fennel with 1 Tbsp (15 mL) oil and grill until lightly brown; let cool.
  3. Dice onion and fennel, then mix with all remaining ingredients except drippings.
  4. Place mixture into pan and barbecue for 1 hour.
  5. 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.

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