Stuffed Turkey with Pears, Cranberries & Camelina

1 turkey of about 10 lb. (4,5 kg) thawed or fresh

1/2 lb. (425 g) lean ground pork

1/2 cup (125 ml) of butter, softened

1/4 cup (60 ml) of camelina seeds Signé caméline

3 shallots, finely chopped

1 cup (250 ml) of cubed dry bread

1 cup (250 ml) dried cranberries

1 pear, peeled and cut into small cubes

1/2 tsp. (3 ml) of chopped fresh parsley

1/2 tsp. (3 ml) of dry oregano

1 tsp. (5 ml) of curry powder

1/2 tsp. (3 ml) salt

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

3 tbsp. (45 ml) of camelina honey Signé caméline

Freshly ground pepper to taste

1. With the rack in the lowest position, preheat the oven to 350 °F (180 °C).
2. Rinse the turkey under cold water and pat dry thoroughly with paper towels.
3. In a bowl, pour some water over the bread and soak just enough to moisten it. Drain the excess water.
4. In a very large bowl, combine all the stuffing ingredients (pork, butter, camelina seeds, shallots, bread, dried cranberries, pear, parsley, oregano, curry powder, honey, salt and pepper).
5. Stuff the turkey (or several chicken breasts previously incised). Brush the surface of the turkey with camelina oil.
6. Bake at 350 ºF (180 °C) until the internal temperature reaches 82 ºC (180 ºF), about 4 hours.
7. Cover with aluminum foil and let stand.