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delicious. Christmas turkey

Name: delicious. Christmas turkey
Yield: 6
Ingredients: Olive oil, to drizzle; 4kg turkey, neck removed, rinsed, dried; 6 large desiree potatoes, peeled, quartered; 1 cup (250ml) white wine; 1 cup (250ml) chicken stock; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1/4 cup (35g) unsalted pistachio kernels, chopped; 400g (about 1 loaf) ciabatta, crusts removed, bread torn into very small pieces; 100g veal or pork mince (or a mixture); 1 apple or pear, peeled, grated; 1/3 cup mixed dried fruit, such as craisins (dried cranberries) & chopped apricots; Large pinch each nutmeg & cinnamon; 3 slices prosciutto, chopped; 6 sage leaves, thinly sliced; 1 egg; A splash of or brandy

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by Tobie Puttock

Celebrity chef

Oct 03, 2015

This year, ditch the ham and roast a turkey – it's a crowd-pleaser and this recipe won't fail you!

Olive oil, to drizzle
4kg turkey, neck removed, rinsed, dried
6 large desiree potatoes, peeled, quartered
1 cup (250ml) white wine
1 cup (250ml) chicken stock

Stuffing

1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup (35g) unsalted pistachio kernels, chopped
400g (about 1 loaf) ciabatta, crusts removed, bread torn into very small pieces
100g veal or pork mince (or a mixture)
1 apple or pear, peeled, grated
1/3 cup mixed dried fruit, such as craisins (dried cranberries) & chopped apricots
Large pinch each nutmeg & cinnamon
3 slices prosciutto, chopped
6 sage leaves, thinly sliced
1 egg
A splash of vin santo or brandy

Method

1.

Preheat the oven to 200°C. For the stuffing, cook onion and garlic in a splash of oil over low heat until soft. Cool slightly, then mix well with remaining ingredients and season.
2.

Fill turkey cavity with stuffing, pressing in firmly. Secure opening with a skewer and tie legs with kitchen string.
3.

Splash a little oil into a roasting pan, then add turkey and potatoes. Add wine and stock and roast for 2 hours, basting every 30 minutes (add water to pan if dry, and cover with foil if overbrowning), until juices run clear when a skewer is inserted in the thigh. The more often you baste, the more succulent the result.
4.

Remove from oven and rest for 10 minutes, covered loosely. Carve the turkey and enjoy.