A feast for ALL THE FAMILY
Christmas turkey with cranberry, chestnut and sage stuffing
Prep time 20 MINS Cook time 3HRS 30 MINS Serves 12
Ingredients
• 5kg free-range turkey • 1 echalion shallot, halved • 2 bay leaves • 4 celery sticks, halved For the stuffing: • 50g softened butter • 3-4 echalion shallots (about 200g), finely chopped • 75g dried cranberries, roughly chopped • 24 sage leaves, 12 finely chopped and 12 whole • 50g ready-cooked chestnuts, roughly chopped • 350g pack Tesco Finest pork sausagemeat • 75g gluten-free breadcrumbs • 1 orange, finely zested • whole nutmeg, to grate • 110g pack sliced Tesco Finest smoked pancetta For the gravy: • 125ml dry sherry • 1 tbsp redcurrant jelly • gluten-free chicken stock cubes (to make 800ml stock) • 1 bay leaf • squeeze of lemon juice • 3 tbsp cornflour, mixed with 3 tbsp cold water
Method
1 Remove the turkey from the fridge 1 hour before cooking to allow it to come to room temperature. If your turkey has any giblets inside, remove and discard or use to make stock. Pat the skin dry with kitchen paper.
2 Place the halved shallot and 1 bay leaf inside the main cavity, then tie the turkey legs together with wet kitchen string.
Meanwhile, make the stuffing. Melt 25g butter in a large frying pan, add the shallots and cook over a low heat for 10 minutes, then tip into a bowl and leave
