Turkey and all the trimmings

Enjoy a traditional Christmas dinner with Ed Baines's recipes for a stuffed turkey breast served with lashings of trimmings
By Ed Baines
Turkey and all the trimmings
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time:
  • Effort: medium

Ingredients

main

  • 250 g good quality pork sausage meat
  • 1 turkey breast, with bone attached with bone attached, 2kg in weight
  • 100 g vacuum packed chestnuts, chopped
  • 1 clove garlic, chopped
  • 3 sage leaves
  • freshly grated nutmeg
  • salt, and freshly ground pepper
  • 75 g butter
  • 6 rashers of unsmoked streaky bacon

For the potatoes

  • 750 g Widga or Maris Piper potatoes, peeled and cut in half
  • 2 tbsp duck or goose fat
  • 1 tbsp semolina

For the brussels sprouts

  • 500 g chipolata sausages
  • 750 g brussels sprouts
  • salt

For the carrots

  • 750 g carrots, peeled and cut into batons
  • salt
  • 2 tbsp honey

For the Washington sauce

  • 1 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 100 ml white wine
  • 400 g tinned sweetcorn, drained
  • 200 ml single cream
  • salt, and freshly ground pepper
  • flat leaf parsley, finely chopped

For the gravy

  • 1 tbsp plain flour
  • 100 ml red wine
  • cooking water, from sprouts
  • salt, and freshly ground pepper

Method

1. Preheat the oven to 190°C/gas 5.

2. First prepare the turkey. Take the bone off the turkey breast. Using a knife sharpening steel or a thin boning knife, make a narrow cavity through the length of the breast to accommodate the stuffing.

3. In a bowl, combine the sausage meat, chestnuts, garlic, sage and freshly grated nutmeg. Press the sausage meat mixture into the cavity.

4. Season the turkey breast with salt and freshly ground pepper and place in a roasting tray. Smear with the butter and layer over the bacon.

5. Roast the turkey for 1½ to 2 hours, until the juices run clear when you stick a skewer into the thickest part of the turkey breast.

6. Remove from the oven, place on a warmed plate and rest for 15-20 minutes.

7. To cook the potatoes, place the goose fat in a deep roasting tray in the oven alongside the turkey for 10 minutes until the fat is hot.

8. Bring a pan of salted water to the boil. Add in the potatoes and par-boil for 10 minutes. Drain in a colander and set aside for 5 minutes to dry out.

9. Return the potatoes to the pan in which they've been par-boiled and shake them vigorously to roughen their edges.

10. Sprinkle with semolina and place in the hot fat.

11. Roast for 1½ to 2 hours, shaking now and then, until golden and crispy.

12. To make the Washington sauce, heat the vegetable oil in a heavy-based saucepan. Add in the chopped shallot and fry gently until translucent.

13. Add in the wine, bring to the boil and cook briskly until reduced by half.

14. Stir in the sweetcorn and cook until heated through, stirring often.

15. Mix in the cream and simmer gently for 30 minutes.

16. Remove from direct heat, season with salt and freshly ground pepper and stir in the parsley.

17. To prepare the brussels sprouts, grill or fry the chipolatas until golden brown and cooked through. Slice the chipolatas into bite-sized chunks.

18. Meanwhile, bring a pan of salted water to the boil. Add in the brussels sprouts and boil until tender. Drain.

19. Mix the chipolata chunks and the brussels sprouts together and serve.

20. To prepare the carrots, cook them in a pan of boiling salted water until nearly tender. Drain the carrots and return to the pan. Gently stir in the honey and gently heat through until the honey has melted and the carrots are glazed.

21. Once the turkey is resting, prepare the gravy. Drain most of the fat from the turkey roasting tray.

22. Place the pan on the hob over a low heat and mix in the flour, mixing well into the fat.

23. Continue stirring, adding the cooking water from the sprouts or carrots to form the gravy.

24. Add in the red wine, cook briskly, stirring now and then, for 3-4 minutes and season well with salt and freshly ground pepper.

25. Serve the roast turkey with the roast potatoes, glazed carrots, brussels sprouts, Washington sauce and gravy.

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