Wed, 4 December 2024
Ingredients:
· Turkey (in your preferred cut)
· 2 x Carrots
· 2 x Onions
· 4 x Garlic cloves
· 2 x Celery sticks
· 330ml Water
· Olive oil
· Salt and Pepper
· Rosemary
1. Create the Trivet:
· Arrange the chopped carrots, onions, celery, garlic, and rosemary evenly on a roasting tray.
· Pour 330ml of water into the tray to prevent the vegetables from burning and to create steam for a moist turkey.
· Place the turkey directly on top of the trivet.
2. Prepare the Turkey:
· Cook according to the size and type of turkey.
Making Stuffing
Ingredients:
1. 175g Breadcrumbs
2. 100g Real Butter
3. 50g Pine Nuts
4. 50g Dried Cranberries (Rehydrated)
5. Chopped Basil
6. 2 x Diced Onions
7. 2 x Tsp Dried Herbs
8. Juice of Turkey
1. Prepare the Ingredients:
o Finely dice the onions.
o Rehydrate the dried cranberries in warm water for 1 hour and drain.
2. Cook the Onions:
o Add the butter and dice onion into a pot and bring to heat together for 10 minutes to soften.
3. Mix the Stuffing:
o In a bowl, combine the breadcrumbs, sautéed onions, pine nuts, rehydrated cranberries, dried herbs, and chopped basil.
o Pour in a little of the turkey juice for flavour and moisture and mix well.
