CHRISTMAS DINNER
T U R K E Y W I T H C H O R I ZO A N D R O S E M A RY S T U F F I N G A N D C I D E R G R AV Y Serves 8 with leftovers (freeze stuffing only) Takes 4 hrs, 10 mins, plus cooling Cost per serve £3·32 5kg turkey 1 x 30g pack fresh rosemary, 2 tbsp chopped and reserved for the stuffing 75g butter, softened 4 firm apples, halved For the stuffing 2 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 lemon, zested 125g cooking chorizo, diced 500g pork sausage meat 150g fresh wholemeal breadcrumbs 1 egg, beaten For the gravy 300ml cider 800ml chicken stock 4 tsp cornflour
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for 30 minutes, or until the turkey,* apples and stuffing are cooked through. 6 Transfer the turkey to a large platter, cover with foil and rest for 30 minutes. Place the apples and stuffing balls in a dish and keep warm while you make the gravy in the roasting tin. 7 Put the roasting tin over a medium heat, add the cider and simmer for 2 minutes, using a wooden spoon to scrape the sides of the tin. Add the stock, bring to the boil and simmer for 5 minutes. 8 Pass the gravy through a fine sieve into a saucepan. In a bowl, blend the cornflour with 2 tbsp cold water, then stir in a little of the hot gravy. Stir the flour mix back into the gravy pan and bring to a simmer, stirring. Cook for 2 minutes. 9 Arrange the turkey, stuffing balls and apples on a large platter and scatter round the reserved rosemary sprigs to garnish. Serve with the gravy and veg.
your christmas dinner Menu aperitif Pear and sherry sparkle
starter H e l p yo u r s e l f s h a r i n g p l a t t e r
main Tu r key w i t h c h o r i z o and rosemary stuffing a n d c i d e r g rav y Smashed potatoes w i t h t h y m e a n d b ay B r ow n b u t t e r r o o t ve g e t a b l e s Sautéed sprouts with a l m o n d s a n d c ra n b e r r i e s
Each serving contains Energy
2784kJ 666kcal 33%
Fat
Saturates
Sugars
Salt
35g 14g 10g 2·3g 50% 68% 11% 39%
of the reference intake. See page 194. Carbohydrate 33g Protein 54g Fibre 3g
For more gorgeous festive recipes, visit tesco.com/realfood
Dessert Creamy eggnog panna cottas with mulled berry compote
*Cooking times will vary according to the weight of your turkey and stuffing. Before serving, ensure your turkey is cooked all the way through with no pink meat showing and the juices run clear when you insert a metal skewer into the thickest part of the meat.
1 To make the stuffing, heat the oil in a frying pan and cook the onion, garlic, lemon zest, 2 tbsp chopped rosemary and a little seasoning for 10 minutes, until softened. Stir in the chorizo, cook for 3-4 minutes and remove from the heat. Transfer to a bowl to cool. 2 Once cold, mix in the sausage meat, breadcrumbs and egg until combined. Chill for up to 2 days, until required. 3 Preheat the oven to gas 7, 220°C, fan 200°C and line a large roasting tin with nonstick baking paper. Season the inside and outside of the turkey and put most of the remaining rosemary in the body cavity. Fill the neck cavity with stuffing, pressing it in tightly. Tuck the skin under and secure with a cocktail stick. Shape the remaining mixture into golf ball sized portions and set aside. 4 Transfer the turkey to the lined tin and rub the butter all over the breast and legs. Roast uncovered for 30 minutes, then reduce the oven to gas 5, 190°C, fan 170°C and cover the turkey with a double layer of foil. Roast for 2 hours, 10 minutes. 5 Remove the turkey from the oven and discard the foil. Baste the breast and legs with pan juices, arrange the apple halves with the stuffing balls around the turkey. Return to the oven and cook, uncovered,
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