F E S T I V E
R E C I P E :
roasted turkey with spiced cranberry,
apple and sage stuffing
Dress (your turkey) to impress this season by following this delicious, festive recipe from Totally Traditional Turkeys.
Serves 10
season with sea salt and black pepper and
cover with foil.
Ingredients
• 5kg free-range Totally Traditional Turkey
• 4 tbsp rapeseed oil
• Sea salt and black pepper
For the Spiced Cranberry, Apple and
Sage Stuffing
• 50g butter
• 1 tbsp rapeseed oil
• 1 large onion, peeled and finely chopped
• 1/2 tsp mixed spice
• 1 clove garlic, peeled and finely chopped
• 200g fresh breadcrumbs
• 2 eating apples
• 250g cranberries
• 50g dried apple, cut into small pieces
• 2 tbsp fresh sage leaves, chopped
• 750g sausage meat
• 2 tbsp chopped parsley
• Grated zest of a small orange
• 1 large egg, beaten
• 8 rashers rindless streaky bacon
• Sea salt and black pepper
Preheat oven to 230°C/Gas Mark 8
Method
• Remove turkey giblets and reserve. Rinse the
turkey inside and out and dry well.
• Place the turkey in a large roasting pan, brush
the turkey generously with rapeseed oil and
• Place the prepared turkey in the pre-heated
oven and cook at this temperature for the first
30 minutes. Then, lower the oven temperature
to 180°C/Gas Mark 4 and cook for
approximately 30 minutes per kilo, basting
every hour.
• To prepare the stuffing, heat the butter and
rapeseed oil, until the butter has melted. Add
the onion and mixed spice, fry gently until well
softened but not browned. Stir in the garlic and
breadcrumbs and season well with sea salt
and black pepper. Remove from the heat and
place in a bowl, leave to cool.
• Peel the apples, cut into quarters, remove the
core and cut into small cubes. Mix the cubed
apples, cranberries, dried apple, sage, sausage
meat, parsley and orange zest with the onion
mixture, season well with sea salt and black
pepper using clean hands and then mix in the
beaten egg. The mixture should be quite firm.
With wet hands, mould the stuffing into balls
the size of a golf ball or make a stuffing cake.
• Place the stuffing balls on a greased baking
sheet and bake in the pre-heated oven for
about 20 minutes until golden brown and
cooked through.
• To make the stuffing cake, take a 18-20cm
spring-form cake tin and grease with a little
rapeseed oil. Arrange the bacon slices in the
tin, leaving a 5cm strip on the base, then lay
them up around the sides, letting the excess
hang over the edge. Carefully fill the tin with
the stuffing mixture, making sure it is level on
top. Fold the bacon over the top of the stuffing,
gathering and twisting the ends loosely over
the centre. Place the tin on a baking sheet to
catch any juices that escape, then bake for
40-45 minutes until the top is golden.
• Cool in the tin for 10 minutes. Before you turn
out onto a serving plate, place some poached
cranberries on top for decoration, cut into
wedges and serve.
• When the turkey has approximately 35 minutes
left before the end of cooking, remove the foil,
drain off any of the excess fat and cook for a
further 35 minutes or until golden brown.
• Transfer the turkey to a platter and cover loosely
with foil and leave to rest for 20-30 minutes
before carving.
For more cooking advice and recipes, visit
www.totallytraditionalturkeys.com.
WIN a Totally Traditional Turkey
for your own Christmas feast!
Enter insideKENT’s Great Christmas
Gift Giveaway – details and prizes on
pages 136-141.
www.insidekentmagazine.co.uk
103