ROAST TURKEY WITH CRANBERRY POLENTA STUFFING

SERVES 6 READY IN 3 HR

50g butter

4.5-5.5kg fresh free-range turkey (or frozen and defrosted)

500g sausage meat 2 tbsp fresh parsley, chopped 50g herby lemon breadcrumbs 50g polenta 2 tbsp cranberry sauce 250ml white wine

IHeat the oven to 200°C.

Rub the butter all over the turkey and season well.

2 Remove the sausage meat from the casings and mix the meat with the parsley, breadcrumbs, polenta and cranberry sauce and season. Stuff this inside the neck cavity of the bird (save any leftover stuffing to make stuffing balls – just shape into balls, brown in a little oil and cook alongside the turkey for the last 20 min).

3 Put the turkey into a roomy roasting tin, roast for 20 min, then turn down the heat to 180°C. Pour in the wine and 200ml water and roast, covered with foil once brown, for 2-2% hr. Baste every so often. Once cooked, a meat thermometer should read 75°C, or the juices should run clear when you insert a skewer into the thickest part of the meat.

4 Remove from the oven and rest in a warm place, loosely covered, for up to 1 hr. Keep the cooking juices to make a red wine gravy – find the recipe on page 80.

ROAST TURKEY WITH CRANBERRY POLENTA STUFFING

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