Butterflied Turkey with Spiced Indian-Style Turkey Stuffing

 MPJ Lightly Spiced Indian-Style Turkey Stuffing  TT

Lightly Spiced Indian-Style Turkey Stuffing

Serves 8-10

  • 1 large loaf of crusty bread
  • 2 Tbsp (30 mL) butter + extra to grease
  • ½ Tbsp (7 mL) neutral oil
  • 1 tsp (5 mL) black or yellow mustard seeds
  • 8 whole black peppercorns
  • 10 – 12 small fresh curry leaves (1 – 2 sprigs)
  • 1 large onion, finely diced
  • 2 stalks (½ - ¾ cup/125-175 mL) celery, finely diced
  • 2 large tomatoes, diced
  • 1 tsp (5 mL), or to taste, salt
  • 1 Tbsp (15 mL), or to taste, sugar
  • ½ cup (125 mL) turkey broth


  • Preheat oven to 350 F (175 C).
  • Slice and cube the bread into ½” (1 cm) cubes. You should have about 5-6 cups (1.25 – 1.5 L) of bread cubes. Lay them out in a single layer on a baking tray and let them dry out a little.
  • Heat the butter and oil, on medium heat, in a large, deep, heavy-based pan. Add the mustard seeds, peppercorns and curry leaves to the pan. Fry together for 30-45 seconds until the mustard seeds start to splutter and curry leaves crisp up a little.
  • Add the onion and celery to the pan and fry together for 3-4 minutes until they begin to soften.
  • Add the tomatoes, salt and sugar to the onion mixture. Taste and add a little extra salt, if required. Fry together for about 507 minutes, until the tomatoes are cooked and squidgy.
  • Tip the bread cubes into the pan and stir together until the bread cubes are coated with the savoury mixture. Take off the heat and let cool.
  • Gently pour over the broth and stir until the stuffing is well moistened.
  • Scrape out the stuffing into a butter-greased baking dish. Cover tightly with foil and bake for 25 minutes. Uncover and bake for an additional ten minutes, or until the top is golden and crisp.
  • Serve with your golden-brown, roasted turkey.

Stuffing recipe and photo courtesy of Michelle Peters-Jones of www.thetiffinbox.ca