Christmas turkey with juniper and rye stuffing
- December 2013
- Serves 8-10
- 2½-3 hours to cook
The stuffing in this Christmas turkey recipe has a Scandinavian twist: juniper, rye bread and aquavit add chic flavours to the turkey meat.
Or, for a fruity, herby turkey lunch, try this bacon-wrapped, stuffing-filled turkey cushion for four.
- 18.9g (8.3g saturated)
- 4.2g (0.8g sugars)
For 10 servings
Make the stuffing the day before and keep in the fridge overnight. Cook as in the recipe. Or freeze the stuffing, uncooked, rolled into balls. Defrost before cooking as in step 4.
Make the gravy up to a month in advance.
Use 2 tbsp goose fat or olive oil instead of turkey fat and cook in a large saucepan to the end of step 2. Cool, pour into an airtight container then freeze. On the day, defrost completely. Skim the fat off the turkey roasting juices, then add the juices to the gravy and heat through.
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