Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roast turkey with sweet chestnut, cranberry and port stuffing. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Great recipe for Roast turkey with sweet chestnut, cranberry and port stuffing. I like to experiment with Christmas stuffings and this year decided on a nutty sausage one with some.fresh herbs and port to boost the soft sweetness of the cranberries. When I went to collect my turkey (btw buy. Roast turkey with sweet chestnut, cranberry and port stuffing Becky Alicante, Spain I like to experiment with Christmas stuffings and this year decided on a nutty sausage one with some.fresh herbs and port to boost the soft sweetness of the cranberries.
To begin with this recipe, we have to prepare a few ingredients. You can have roast turkey with sweet chestnut, cranberry and port stuffing using 16 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Roast turkey with sweet chestnut, cranberry and port stuffing:
- Make ready 2 cloves garlic
- Make ready 150 g chestnuts
- Get 1 handful walnuts
- Prepare 100 g cranberries
- Prepare 1 small bunch fresh sage
- Take 1 small bunch fresh thyme
- Take 2 limes (zest of)
- Make ready 7 sausages
- Take 100 g breadcrumbs
- Prepare 1 large onion
- Take 100 ml port
- Get 1 slosh cava (optional)
- Make ready 1 piece fresh ginger
- Get 1 turkey
- Prepare string
- Make ready 1 stem celery
Spoon stuffing into the cavity, secure with a skewer and tie legs with kitchen string. Place the turkey on a lightly greased wire rack in a baking dish. Brush with oil, sprinkle with salt and pepper and pour stock into the dish. Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat, but especially roast turkey.
Steps to make Roast turkey with sweet chestnut, cranberry and port stuffing:
- Soak the cranberries in port and grated ginger for at least an hour
- Put the chestnuts on to boil for half an hour or so, leave them to cool and then peel them (I did this the evening before and once peeled, put them in the fridge)
- If you are going to make stock, put the turkey bones (or neck and giblets) into a large pan with some celery sticks, a leek, a couple of onions, 2 carrots, some bayleaves, generous pinch of salt, a large piece of peeled ginger and water (should almost cover ingredients). Covered and simmered for a couple of hours. This provided heaps of stock, some of which I put into the freezer for future soups, and some of which I put in the fridge for Christmas Day gravy.
- Chop the onion, celery and garlic as small as poss. Chop the walnuts and chestnuts and grate the bread. Wash and chop the herbs and get the meat out of the sausages.
- Sauté the onions and garlic in a little oil for about five minutes.
- Add the sausage meat and stir
- Add the port and cranberries and leave to simmer for 10 minutes. (I had an opened bottle of cava in the fridge so couldn't resist adding a slosh of that too)
- Add the nuts and breadcrumbs, stir well and simmer another 5-10 minutes until the liquid has been absorbed
- Add the herbs, stir well, cover and leave covered for 5 minutes more.
- Taste and add salt and black pepper accordingly. Put in an airtight container and store in the fridge if it is for future use. Or just start stuffing if you are doing the whole marathon in one go.
- This is what the stock looked like after 2 hours.
- Preheat the oven to 250º. Stuff your turkey (or bird of choice). I used string to tie ours but this isn't strictly necessary and I wouldn't have done so if it hadn't been deboned.
- Put the turkey in the oven, I put it in like this, with the baking sheet underneath to catch all the juices. After the first 30 minutes, put the heat down to 180º and then cooking time will be proportional to the size of your turkey - roughly 30 minutes per kg.
- To check that the turkey is done, stick a prong just above the leg. If the juices that come out are clear, it is fully cooked.
- Leave the turkey to rest for half an hour before carving
- While it is resting, heat the stock up and carefully pour the juices into the pan to make the gravy. Get your veg ready
- And put your par-boiled potatoes and parsnips in the baking sheet. Add salt and pepper and put in a very hot oven (25º) for half an hour so they crisp up nicely.
- Serve the carved turkey on large warmed plates so that family and friends can serve themselves. Enjoy and Happy Christmas!!!
Brush with oil, sprinkle with salt and pepper and pour stock into the dish. Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat, but especially roast turkey. This chestnut, cranberry and sausage stuffing recipe is super versatile and can also be used to stuff roast meats and/or cooked separately in an oven dish (see recipe notes for details). No Christmas dinner is complete without a serving of traditional chestnut stuffing alongside the turkey, pigs in blankets, sprouts, roast potatoes, cranberry sauce and gravy. It's the ultimate luxurious addition to the festive meal, adding a sweet and nutty note to the classic Christmas flavours.
So that is going to wrap it up for this exceptional food roast turkey with sweet chestnut, cranberry and port stuffing recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
