fes­tive feast

Scrump­tious Christ­mas Day recipes with all the trim­mings

Style at Home (UK) - - Contents -

Roast tur­key with cran­berry po­lenta stuff­ing

Takes 3 hrs serves 6

50g but­ter 4.5-5.5kg bronze tur­key 500g sausage­meat 2tbsp fresh pars­ley, chopped 50g herby lemon bread­crumbs 50g po­lenta 2tbsp cran­berry sauce 250ml white wine

1 Pre­heat the oven to 200°C/gas 6. Rub the but­ter all over the tur­key and then sea­son it well. Mix the sausage­meat, pars­ley, bread­crumbs, po­lenta and cran­berry sauce and sea­son. Stuff this in­side the neck cav­ity of the bird (save any that’s leftover for the stuff­ing balls). 2 Put the tur­key into a roomy roast­ing tin, roast for 20 mins, then turn down the heat to 180°C/gas 4. Pour in the wine and 200ml wa­ter and roast for 2-21⁄2 hrs (cover with foil once brown). Be sure to baste ev­ery so of­ten. Once cooked, a meat ther­mome­ter should read 75°C, or the juices should run clear when you in­sert a skewer into the thick­est part of the meat. Re­move from the oven and rest it in a warm place, loosely cov­ered, for up to 1 hr. Keep the cook­ing juices to add to your gravy.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.