Christmas Turkey Recipe
For the main event, try this delicious Christmas turkey recipe complete with nutty stuffing and cranberry wine gravy.
Dairy-free
Egg-free
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Ingredients
Turkey
2kg roasting turkey (or chicken)
½ onion
Fresh bay leaves
Fresh sage
Fresh thyme
½ onion
Fresh bay leaves
Fresh sage
Fresh thyme
Stuffing
150ml olive oil
2 onions, peeled and roughly chopped
1 apple, peeled and grated
100g butternut squash, peeled and grated
270g fresh white breadcrumbs
40g pecans, chopped
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp chives
2 onions, peeled and roughly chopped
1 apple, peeled and grated
100g butternut squash, peeled and grated
270g fresh white breadcrumbs
40g pecans, chopped
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp chives
Gravy
2 ½ tbsp flour
140ml white wine
500ml good strong chicken stock
1 tbsp cranberry jelly
A few drops Worcestershire Sauce
140ml white wine
500ml good strong chicken stock
1 tbsp cranberry jelly
A few drops Worcestershire Sauce
Method
- Preheat the oven to 200C / 180C Fan / 400 F / Gas Mark 6.
- Stuff the turkey cavity with half an onion, some fresh bay leaves and some sprigs of sage and thyme.
- Season the chicken with salt and pepper and roast in the oven for 1 ¼ to 1 ½ hours, basting occasionally.
- Meanwhile, to make the stuffing. Heat 1 ½ tbsp of the oil and saute the onions for 5 to 6 minutes.
- Add the apple and butternut squash and saute for 2 to 3 minutes.
- Combine with the remaining ingredients and season, then stir in the remaining oil and shape into 16 balls.
- Arrange the balls on a greased baking sheet and cook for 20 to 25 minutes or until golden and lightly crispy in the outside.
- To make the gravy, strain some of the fat from the roasting tin. Put the fat into a saucepan.
- Add the flour and whisk in the wine, chicken stock, cranberry jelly and Worcestershire sauce. Whisk until thickened.
- Deglaze the roasting tin with 100ml water and add to the gravy.
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