Christmas turkey with juniper and rye stuffing
- December 2013
- Serves 8-10
- 2½-3 hours to cook
A Christmas turkey recipe that sticks to tradition, but with a Scandinavian twist that brings it bang up to date.
- 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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