Christmas turkey with clementine & bay butter
Using a salt rub on your bird will act like a brine and make it extra succulent - this festive roast is permeated with citrus, thyme and sherry
Cherry & pistachio stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 balls
Skip to ingredients
- small knob of butter
- 1 red onionfinely chopped
- 450g sausagemeat(or sausages removed from their skins)
- 175g fresh white breadcrumb
- zest 1 lemon
- zest 1 orange
- 100g dried sour cherry(or dried cranberries)
- 100g shelled pistachioroughly chopped
- 1 large egg
- small bunch parsleychopped
- drizzle olive oil
Nutrition: per ball
- kcal128
- fat7g
- saturates2g
- carbs11g
- sugars4g
- fibre1g
- protein4g
- salt0.6glow
Method
step 1
Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
step 2
Mix the onion with the remaining ingredients, apart from the oil – the best way to do this is with your hands. Roll the stuffing mixture into 24 walnut-sized balls and put on a baking tray. You can make these and chill for up to 2 days in advance, or freeze for up to 2 months.
step 3
When the turkey comes out of the oven, turn the heat up to 220C/200C fan/ gas 7. Drizzle the stuffing with oil and cook on a middle shelf for 30 mins. Swap to the top shelf for the final 10 mins if they need browning.
