Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, christmas turkey with stuffing. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
View Campbell's Best Thanksgiving Recipes To Plan The Ultimate Dinner! Rub turkey with butter and season. To make the stuffing, combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work the sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper.
Christmas turkey with stuffing is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Christmas turkey with stuffing is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook christmas turkey with stuffing using 15 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Christmas turkey with stuffing:
- Prepare 1 lime
- Prepare 1 orange
- Prepare 1 bag cranberries
- Make ready 1 bag cashew nuts
- Get 1 glass sparkling wine (cava or prosecco)
- Get 3 onions
- Prepare 2 stalks celery
- Get 1 glass vegetable stock
- Take 1/2 glass couscous
- Get 1 little butter or olive oil
- Prepare To taste salt and pepper
- Prepare 2 cloves garlic
- Make ready 1 bunch sage
- Prepare few sprigs thyme
- Take 1 bayleaf
He recommends sautéing the onion in butter until soft before stirring in herbs and breadcrumbs. Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Maintain this level of water throughout cook time. To serve, bring the stuffing to room temperature, and then bake the stuffing outside of the turkey as directed.
Steps to make Christmas turkey with stuffing:
- Take the turkey out of the fridge. Squeeze the orange and lime
- Put the cranberries in a bowl. Pour in some bubbly
- Enough to cover the cranberries
- Add the citric juice and leave the cranberries happily soaking
- Wash and chop the onions. Put a little oil in a large pan, add the onions and heat gently for 5 minutes. Wash and chop the sage leaves, pick the thyme leaves off the stalks.
- Chop the celery and add it to the pan, together with the herbs. Stir and heat for another 5 minutes.
- Add the soaked cranberries, cava and juice
- Add the cashew nuts, stir and leave to simmer for about 10 minutes
- Prepare the glass of vegetable stock and cous cous
- Add the stock to the pan, turn the heat up and when it starts bubbling, turn the heat off, add the cous cous
- And cover the pan. Leave standing for 10 minutes and turn your attention to the turkey.
- Turn the oven on - set at 250º. Line the baking tray with foil - leave enough either side to cover the turkey. Wash the turkey and pat dry with a clean cloth or kitchen paper. Wash you hands and cover them with oil, salt and pepper. Rub the turky all over and wash your hands again
- Take the lid off the pan. The cous cous should have asborbed all the liquid. If there is any remaining liquid at the bottom of the pan, just turn the heat on high and stir until it evaporates
- Stuff the turkey. Don't pack it in too tightly . it needs some air pockets
- Cover the turkey completely and put in the oven for 30 minutes at 250º. Then turn the heat down to 180º and leave for 90 minutes
- When the 90 minutes are up, remove the foil. Get a family member to help you, then one of you can gently lift the head and then the rear of the turkey with a couple of large spoons or spatula, and the other can carefully remove the foil first from one end and then from the other. Put back in the oven for one more hour
- During this last hour, baste the turkey every 15 minutes with the juices in the tray
- Put the neck, giblets, garlic cloves, onion and bayleaf in a pan with a litre of water and start making the gravy. For full instructions on how to make turkey gravy see the link in the note next to this step.
- When it looks ready, pierce the side of the turkey at the top of the thigh, and if the juices come out clean it is ready. If they are pink, it needs a little longer. Let the turkey stand for half an hour before carving. Pour yourself a glass of cava!!
- Warm a large serving plate. Put the turkey stuffing in the middle and the meat around the edge. Drizzle a little gravy over turkey and stuffing and you're ready to go.
- Serve with steamed brocoli and carrot or any vegetables of your choice (the water from the veg can go into the gravy) and homemade cranberry sauce (recipe in note. Enjoy!!
Maintain this level of water throughout cook time. To serve, bring the stuffing to room temperature, and then bake the stuffing outside of the turkey as directed. If you want to start prepping a few days in advance, chop and cook the celery and. I love to cook Turkey and stuffing for Christmas Dinner. I don't put poultry seasoning into the breadcrumbs but might try that this year.
So that is going to wrap this up for this exceptional food christmas turkey with stuffing recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
