The Main Event
ROAST TURKEY WITH KUMQUAT PISTACHIO STUFFING & CUMBERLAND SAUCE
Prep & Cook 3 hours 30 mins (+ cooling and 1 hour standing time) | Serves 8 to 10
6 kg free-range turkey (bring to room temperature)
¼ cup (60 ml) extra virgin olive oil
1 tsp plain flour
2 extra-large oven bags
2 tbsps verjuice
1 tbsp vino cotto (see chef's tip)
KUMQUAT PISTACHIO STUFFING
90 g dried kumquat
¼ cup (60 ml) verjuice
1 cup (250 ml) extra virgin olive oil
500 g free-range chicken livers, sinew removed
3 medium (500 g) brown onions, chopped
¼ cup rosemary leaves, chopped 3 cups (200 g) coarse fresh breadcrumbs
⅓ cup fresh lemon thyme, chopped 1 cup flat-leaf parsley, chopped
½ cup (70 g) pistachios, chopped Extra virgin olive oil
CUMBERLAND SAUCE
(Makes about 1¼ cups or 310 ml)
2 oranges
2 lemons
⅓ cup (110 g) redcurrant jelly
1 tsp Dijon mustard ½ tsp ground ginger
½ cup (125 ml) tawny port
½ cup (125 ml) horseradish cream
1. CUMBERLAND
