Roasted turkey with quinoa and celery stuffing

1 Preheat oven to 200°C. Bring a medium-sized saucepan of water to the boil. Add quinoa and cook for 15 minutes or until tender and opaque. Drain and set aside.

2 Meanwhile, spray a medium-sized frying pan with oil. Set over a medium heat. Add onion, celery and apple. Cook, stirring, for 5 minutes or until celery is soft. Add reserved quinoa and sage. Stir to make stuffing.

3 Place turkey breasts, skin-side down, on a clean work surface and butterfly (see tips). Open each turkey breast so it lies flat. Spoon stuffing along the centre of each breast. Fold sides to enclose stuffing. Tie folded breasts with twine at 2cm intervals to secure.

4 Set a flameproof roasting pan over a high heat. Add oil and heat. Cook each turkey side for 4-5 minutes or until browned. Pour 1-2 cups water into pan. Transfer pan to oven and roast turkey for 30-35 minutes or until golden and juices run clear when you insert a skewer into thickest part. Remove turkey from oven, cover with tinfoil to keep warm and set aside to rest for 15 minutes.

5 Meanwhile, drain roasting pan juices into a medium-sized heatproof jug. Skim any excess fat. Add chicken stock. (You’ll need 2 cups pan juices. Top up with water if necessary.) Set a small saucepan over a medium heat. Bring to the boil and cook for 1 minute. Reduce heat and add flour, mixed with a little hot water to make a smooth paste. Cook gravy, stirring, for 3-4 minutes.

6 Cut twine from reserved turkey. Slice turkey into medium-thick pieces, divide among 8 plates and serve with gravy.