Preheat oven to 180C
Melt 90 ml margarine in a pan and cook the onion until tender then allow to cool
Transfer the cooked onion to a bowl and combine with the sausage meat, breadcrumbs, apple, sage egg and pecan nuts
Rinse the turkey well then pat dry with paper towel
Place the turkey into a roasting pan and fill the cavity with the stuffing mixture
Tie the legs together and tuck the wings under
Melt the remaining margarine in a saucepan together with one of the KNORR Chicken Stock pot and brush over the skin of the turkey
Cover with tin foil and allow to roast in the oven for 60 minutes
Pour the water into the base of the roasting pan, add the remaining KNORR Chicken Stock Pot then cover with foil and roast for a further 90 minutes basting occasionally
To test if the turkey is cooked insert a skewer into the thickest part of the thigh, if cooked the juices should run clear. Or if your turkey has a thermometer gauge it will pop up when the turkey is done.
Remove from the oven and allow to rest for 15 - 20 minutes before carving
Tip – substitute the pork sausages with chicken sausages if you prefer and use the juices from the roasting tray to create your own gravy!