Friday, 9 December 2011

Christmas Food ''Turkey"

Hello everyone, how have you all been?!!

Great, well today we're going to leave the gifts asside for a minute and we'll have a little talk about food (yeihhh you say), who in the whole world can spebd without it no one, and in the festive times it is definitely one of the most important things ever.

A celebration is always a good excuse to show of your cooking sills and play the part has a host and at the same time you'll be enjoying youself and socialising with the ones you care the most.

So over here I'll leave a couple of tried and tested recipes, that were much loved at my household, and hopefully you'll like it too.

Whisky stuffed turkey (by tesco )

100g butter, softened
1 large turkey (3.5-4kg), cleaned and patted dry
small bunch of thyme sprigs
2 large eating apples, pealed and cut into wedges

  • For the stuffing

  • 25g butter
    750g sausage meat
    175g natural breadcrumbs
    200ml whisky
    1 onion, finely chopped

    20 mins to prepare and 3 hrs 00 mins to cookTakes: 20 mins to prepare and 3 hrs 00 mins to cook
    Serves: 8

    Start by preparing the stuffing; melt the butter in a large frying pan over a moderate heat and sweat the onion for 5-6 minutes until it starts to soften. Add the whisky and increase the heat, allowing it to reduce by half. Remove from the heat. Combine with the sausage meat in a large mixing bowl. Add the breadcrumbs and seasoning and mix well with your hands until combined thoroughly.
    Pre-heat the oven to 200° C.

    Stuff the main cavity of the turkey with most of the stuffing. Shape the remaining turkey into a lightly greased loaf tin. Sit the turkey in a large roasting tray and rub with the softened butter. Season well and cover the turkey loosely with aluminium foil.
    Roast for 2 hours then remove from the oven, increase the heat to 220 degrees and discard the aluminium foil. Scatter the apples around the turkey at this point and dot with any remaining butter. Cook the remaining stuffing in the loaf tin at the same time as you return the turkey to the oven for 20-25 minutes.

    Remove both the turkey and the stuffing at the same time, covering the turkey loosely with foil. Let it rest for at least 10 minutes and keep the stuffing warm to one side as well.
    Transfer the turkey to a serving plate and place the thyme sprigs in the cavity where the stuffing is. Cut the stuffing from the loaf tin into portions and arrange around the turkey along with the apple wedges. Serve immediately.

    This recipe and photograph has been taken from the internet and is a tried and tested wonderfull, and flavoursome one, hope you lot like it as much has me. 

    see you soon

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