Christmas Turkey With Stuffing Balls

Wed, 11 December 2019

Preparation Time: 30 minutes 

Cooking Time: Up to 1-½ hours 

Serves: 8 

 

1.5kg Turkey Crown 

 

For the Rub 

40ml extra virgin olive oil 

2 tsps. fresh rosemary, finely chopped 

2 tsps. fresh thyme, finely chopped 

3 cloves of garlic, finely chopped

Salt and pepper, to season 

 

Stuffing Balls
60g butter 
1 red onion, finely chopped 
2 cloves of garlic, finely chopped 

Zest and juice of 1 lemon 
50g dried cranberries 

50g dried apricots 

1 egg, lightly beaten 

175g fresh white breadcrumbs 
2 tablespoons of freshly chopped rosemary

2 tablespoons of freshly chopped thyme 

225g sausage meat (optional)
salt and pepper, to taste 

1 tablespoon of sunflower oil (for the stuffing balls)

 

Instructions: 

 

Stuffing balls, make in advance (1 day):

Gently heat butter in a pan and sauté the onion and garlic for 4 minutes until soft, not browned. Add the lemon zest and juice, cranberries and apricots. Cook until soft, and remove from heat.

 

In a large bowl, mix remaining stuffing ingredients with onions mixture. Season.

 

Shape the stuffing into balls, similar to the size of golf balls. In a frying pan with sunflower oil, lightly fry whilst turning. Allow to cool and place in the fridge.

 

Note: Cook with the turkey crown, 30 minutes before the turkey is due to come out of the oven, basting with the juices.

 

Rosemary rub/glaze. 

In a small bowl, mix the olive oil, garlic, rosemary, thyme, black pepper and salt. For best results, mix with an electric hand blender. Set aside.

 

Instructions: 

 

Preheat the oven to 200°C/ 180°C fan/Gas 6. Place the turkey crown in a roasting tin and brush over the glaze/rub. 

Roast for 1-1½hrs, basting occasionally, then transfer to a platter; cover with foil for 20-30 minutes.