Turkey Stuffed with Cranberries and Maple Syrup

Stuffing

• 1 lb chopped turkey
• 1 1/2 cup fresh or unfrozen cranberries
• 1 1/2 cup grated potatoes
• 2 French shallots, chopped
• 3 garlic cloves, crushed
• 2 tablespoons fresh, chopped herbs (rosemary, savory, thyme, sage, etc.) or 10 ml (2 teaspoons) dried herbs
• 1/2 cup maple syrup
• Salt and freshly ground pepper to taste

Turkey

• 1 whole turkey or young turkey, about 3.5 kg (7 3/4 lbs)
• 1 cup chicken stock
• 1 cup white wine
• 1/2 cup maple syrup

1. Preheat oven to 160 °C (325°F).
2. Combine all stuffing ingredients.
3. Put turkey in a roasting pan, breast up and fill the cavity with the stuffing. Attach the thighs using a piece of string.
4. Mix the rest of the ingredients and pour over the turkey. Cover and roast for about 2 hr. 20 min., or 40 min. per 1 kg (2.2 lbs) until the meat comes easily off the bones. Baste frequently.
5. Remove the cover for the last 30 minutes of roasting to brown the skin.
6. Let rest for 15 min before carving. Serve the turkey with the stuffing and cooking juices.