Clare’s Perfect Roast Turkey / Sausage Meat Stuffing / Gravy
I am a big fan of Christmas for many reasons but one of my favorite times over the Christmas holiday’s is when we all sit down for the Christmas dinner and the hero on the table is the Turkey and today I bring you Clare’s Perfect Roast Turkey, It is perfect for so many reason’s, one being the taste, two being the moistness and three being the reduced cooking time needed. Once you cook you’r Christmas Turkey like this there will be no going back!! Below is the details for the Turkey , my incredible tasty Sausage meat Stuffing and the most delicious gravy of the year! Once you try Clare’s Perfect Roast Turkey / Sausage Meat Stuffing / Gravy, there will be no going back.
Based on a 4,5kg Turkey
Makes: 6 servings
Preparation Time: 1 hour
Total Time: 4 hours
- 4.5kg Turkey
- 16 streaky rashers
- 1lb Sausage meat
- 200g Breadcrumbs
- 1 large Onion
- Hand full of semi dried Cranberries
- Hand full of semi dried Apricots
- 10-15 Fresh Sage leaves
- 80g of Butter
- Hand full of fresh chopped Parsley
- Glass of White Wine
- 3-4 onions
- 3-4 carrots
- Turkey Gibblets
- and any other vegetable trimmings you have
- 1tbs of flour
- 1ltr of good quality Chicken stock
TURKEY 1: If using a frozen Turkey make sure to allow the correct time to defrost, for my 4,5kg I left this out for 48 hours. I begin by double lining my roasting tray with a good quality foil, remove the giblets from the bird and place in the try and chop the vegetables for the base of the tray, The carrots, Onions, and other vegetables you are using on the day, use the off cuts from your sprouts, parsnips etc
2: I remove the legs from the Turkey prior to cooking, this reduces the cooking time which in turn results in a moist bird! then place the Sausage stuffing in the neck end and use the excess skin to seal, cover the legs and breast with the streaky rashers and place on the trivet of vegetables in your roasting pan.
3: Put one glass of white wine plus one pint of water in the base of the oven tray and cover the whole bird with more foil.
4: Cook for 2 1/2 hours on 180 , remove foil, add a little more water and place back in the oven to crisp the rashers and brown the Turkey. Check all juices are running clear, remove from the tray, place a sheet of foil over the top and let to rest for 1 hours.
Sausage Meat Stuffing 1: Finely dice the onion and cook this in a pan on a med heat until soft, 5-6 minutes, add the fruit, butter and chopped herbs to this and continue cooking for another 3-4 minutes.
2: Put the bread crumbs and sausage meat in a bowl and when the onion mix is cool add this and mix well. Place in the neck end of the Turkey.
Gravy 1: With the juices, wine, water, giblets and vegetables in the base of the try, place over a cooking ring, turn onto medium and begin scraping from the bottom with a wooden spoon , skim off the majority of the fat and add one tablespoon of flour.
2: Cook the flour for 1-2 minutes and add the chicken stock, reduce for a few minutes.
3: Place a colander over a large saucepan and pour the juices and vegetables into this, small pieces of veg will get through and this is perfect, continue to keep warm on a low heat until serving.
Top Tip: Resting the Turkey is a step not to be missed and fell free to swap in different semi dried fruits and if you like a stuffing that crumbles more then double up on the bread crumbs.
Thank you for reading you FABULOUS people
<3 Clare with the Hair <3