Turkey and Trimmings

Method Cooking the Turkey:

Remove the wish bone.  Put the stuffing under the skin then rub butter all over the turkey.  Place in a large roasting tin and cook at 220C for 30 minutes then turn down to 180C for the remainder of the cooking.  The time of the cooking will be 15 minutes per 450g plus an extra 30 minutes.  Baste every 25 minutes if you feel it is going a little brown put some tin foil over.

Method for Sausage meat and Cranberry Stuffing:

First soften the onion in 30g oil.  Put into a large bowl.  Add the bacon, sausage meat, breadcrumbs, sage, parsley, cloves, egg yolk and milk and mix well.  Season very well, now add the cranberries, mix gently again, remove a third of the stuffing and add 70g of soft butter, mix very well.  This will go under the skin of the turkey.  The rest will cook separately.

Method Brussel Sprouts with Chestnuts and Orange Peel:

Cook off the sprouts in boiling salted water for 5-10 minutes until tender and drain.  Heat some butter in a pan and add brussel sprouts, chestnuts and orange peel.  Heat through and season with salt and black pepper.  Garnish with toasted slivered almonds. 

Method for Roast Potatoes:

Put the potatoes in a saucepan of cold salted water.  Cover and bring to the boil on a high heat, turn the heat down and simmer for 15 minutes till they are nearly cooked but still firm and drain well.  Put the oven on to 200C.  Put the oil in a roasting tin and heat it in the oven  until hot, remove and carefully place the potatoes into the very hot oil, season with salt and mix so the potatoes are covered in oil.  Put the roasting tin back in the oven and roast for 1 hour, turning ever 15 minutes and sprinkle with salt half way through.  Remove and sprinkle with flaked sea salt.

Method for Braised Red Cabbage :

Over a low heat melt the butter and add the onions. After a minute or two, add the bacon, followed by the cabbage, apples, honey, wine, and vinegar. Set it over a low heat for an hour, stirring occasionally. 

Method for Roasted Baton of Parsnips:

 Preheat Oven to 200C.  In a non stick roasting pan, toss the batons in olive oil. Sprinkle with salt and pepper, Roast in the oven for about 40 minutes, turning over halfway through. Add a sprinkle of sugar 5 minutes before the end.  

Method for Cranberry Sauce:

Blanch the cranberries in  a little water, stir in sugar, orange zest and old spice, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. 

Method for Bread Sauce:

Simmer the milk, butter, onion, clove, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Add nutmeg, season and serve.

Method for Gravy for the Turkey:

Remove turkey from the pan, deglaze the pan with white wine, reduce and add the flour.  Melt the butter in a large pan over a medium heat. Add the giblets and vegetables and fry for 8 minutes, until golden. Add the bay leaves, peppercorns and 1.5 litres of good stock . Bring to the boil and simmer for 1 hour.  Strain the stock into a jug - you should have around 600ml. Set aside to cool slightly, then discard the fat from the surface.

 Method for Pigs in Blankets:

Prick the sausages then wrap in bacon.  Place the sausages under the grill for about 15 minutes, turning frequently (and carefully) until the sausages and bacon are cooked through. Serve warm.