Christmas turkey with stuffing
Christmas turkey with stuffing

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, christmas turkey with stuffing. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Our best Christmas turkey recipes for Christmas lunch or dinner ideas, complete with Christmas stuffing recipes like our stuffed turkey roll recipe. Here's a selection of our best Christmas recipes, with stuffing recipes including macadamia and cranberry, to bacon, onion and sage. Add the wild rice, quinoa and lemon stuffing to the turkey (click here for stuffing recipe).

Christmas turkey with stuffing is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Christmas turkey with stuffing is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have christmas turkey with stuffing using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Christmas turkey with stuffing:
  1. Take 1 lime
  2. Take 1 orange
  3. Get 1 bag cranberries
  4. Take 1 bag cashew nuts
  5. Take 1 glass sparkling wine (cava or prosecco)
  6. Get 3 onions
  7. Get 2 stalks celery
  8. Prepare 1 glass vegetable stock
  9. Get 1/2 glass couscous
  10. Take 1 little butter or olive oil
  11. Prepare To taste salt and pepper
  12. Make ready 2 cloves garlic
  13. Make ready 1 bunch sage
  14. Take few sprigs thyme
  15. Take 1 bayleaf

The turkey is often the centrepiece of the Christmas table, so you want to do it justice. Too many times have I had dry, overcooked Christmas turkey with an average stuffing. This turkey and stuffing recipe was cooked and eaten by thousands of people last year who got the My Food Bag Christmas. CHRISTMAS turkey is one of the most vital parts of making the big day special.

Steps to make Christmas turkey with stuffing:
  1. Take the turkey out of the fridge. Squeeze the orange and lime
  2. Put the cranberries in a bowl. Pour in some bubbly
  3. Enough to cover the cranberries
  4. Add the citric juice and leave the cranberries happily soaking
  5. 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.
  6. Chop the celery and add it to the pan, together with the herbs. Stir and heat for another 5 minutes.
  7. Add the soaked cranberries, cava and juice
  8. Add the cashew nuts, stir and leave to simmer for about 10 minutes
  9. Prepare the glass of vegetable stock and cous cous
  10. Add the stock to the pan, turn the heat up and when it starts bubbling, turn the heat off, add the cous cous
  11. And cover the pan. Leave standing for 10 minutes and turn your attention to the turkey.
  12. 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
  13. 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
  14. Stuff the turkey. Don't pack it in too tightly . it needs some air pockets
  15. 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
  16. 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
  17. During this last hour, baste the turkey every 15 minutes with the juices in the tray
  18. 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.
  19. 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!!
  20. 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.
  21. 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!!

Whether you have crown or a whole bird, no one wants dry meat. Cooking a Christmas turkey is a refined skill, but one Michelin Star chef has given his stuffing recipe to guarantee a moist breast. Don't stuff the turkey in the main cavity from behind. Stuff it from the neck end to ensure the whole bird cooks properly. Weigh the bird after stuffing to calculate the It is naturally slower growing than the white turkey, which were introduced as the concept of turkey at Christmas became popularised.

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