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Annabel Karmel
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Christmas Turkey Recipe

For the main event, serve this delicious turkey sensation complete with nutty stuffing & cranberry wine gravy.

Prep Time: 30
Cook Time: 1 hour 30minutes
Serves: 6
Great for:  Kids - 2-4 Years Kids 4+ Years
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For the Turkey:

2 kg roasting chicken or turkey
1/2 onion
fresh bay leaves
fresh sage
fresh thyme

For the Stuffing:

150 ml olive oil
2 onions, peeled & roughly chopped
1 apple, peeled & grated
100 g butternut squash, peeled & grated
270 g fresh white breadcrumbs
40 g pecans, chopped
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp chives

For the Gravy:

2 1/2 tbsp flour
140 ml white wine
500 ml good strong chicken stock
1 tbsp cranberry jelly
a few drops Worcestershire Sauce
  1. Preheat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6.
  2. Stuff the chicken cavity with half and onion, some fresh bay leaves and some sprigs of sage, thyme.
  3. Season the chicken with salt and pepper and roast in the oven for 1 ¼ to 1 ½ hours basting occasionally.
  4. To make the stuffing, heat 1 ½ tbsp of the oil and saute the onions for 5 to 6 minutes.
  5. Add the apple and butternutsquash and saute for 2 to 3 minutes.
  6. Combine with the remaining ingredients and season, then stir in the remaining oil and shape into 16 balls.
  7. Arrange the balls in a greased baking sheet  for 20 to 25 minutes or until golden and lightly crispy in the outside.
  8. To make the gravy, strain some of the fat from the roasting tin. Put the fat into a saucepan.
  9. Add the flour and whisk in the wine, chicken stock, cranberry jelly and Worcestershire sauce. Whisk until thickened.
  10. Deglaze the roasting tin with 100 ml water and add to the gravy.

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