Christmas turkey with stuffing. Compare the Best Holiday Homes in Turkey and Book Online! Holiday Rental Search Engine: Search Hundreds of Travel Sites in One Go. Put the turkey into a large roasting tray.

The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. You can cook Christmas turkey with stuffing using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Christmas turkey with stuffing

You need 1 of lime.
Prepare 1 of orange.
Prepare 1 bag of cranberries.
It's 1 bag of cashew nuts.
Prepare 1 glass of sparkling wine (cava or prosecco).
You need 3 of onions.
It's 2 stalks of celery.
You need 1 glass of vegetable stock.
It's 1/2 glass of couscous.
It's 1 of little butter or olive oil.
Prepare To taste of salt and pepper.
Prepare 2 cloves of garlic.
Prepare 1 bunch of sage.
It's few sprigs of thyme.
Prepare 1 of bayleaf.

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. For the roast potatoes and veg, peel the parsnips, scrub the potatoes and carrots, then peel and halve the shallots. Break the garlic bulb up into cloves. This is classic stuffing taken up a notch: mix beautiful pork shoulder with slow-cooked leeks and onions, smoky bacon and chestnuts, then bake until golden and gnarly.

Christmas turkey with stuffing step by step

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!!.

And, trust us, the addition of peaches and clementines makes all the difference. Need something saucy to go with your Christmas roast? Heat the oil in a large frying pan over a high heat. Return the fried stuffing balls to the baking tray. This turkey 'cushion' recipe shows you how you can be a bit thrifty with the Christmas main.