Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, christmas turkey with stuffing. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Christmas turkey with stuffing is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Christmas turkey with stuffing is something which I’ve loved my whole life.

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Add the wild rice, quinoa and lemon stuffing to the turkey (click here for stuffing recipe). Roast turkey is a favourite Christmas tradition and this turkey has the stuffing roasted inside for extra flavour!

To get started with this recipe, we have to prepare a few ingredients. You can have christmas turkey with stuffing using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Christmas turkey with stuffing:

1. Prepare 1 lime
2. Get 1 orange
3. Take 1 bag cranberries
4. Get 1 bag cashew nuts
5. Prepare 1 glass sparkling wine (cava or prosecco)
6. Prepare 3 onions
7. Get 2 stalks celery
8. Take 1 glass vegetable stock
9. Prepare 1/2 glass couscous
10. Make ready 1 little butter or olive oil
11. Get To taste salt and pepper
12. Make ready 2 cloves garlic
13. Prepare 1 bunch sage
14. Take few sprigs thyme
15. Get 1 bayleaf

Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. Tie the legs and the parson's nose together with a piece of string and secure well, so the stuffing is held inside the bird. Chop all the vegetables into large chunks and place in the bottom of a.

Steps to make Christmas turkey with stuffing:

1. Take the turkey out of the fridge. Squeeze the orange and lime
2. Put the cranberries in a bowl. Pour in some bubbly
3. Enough to cover the cranberries
4. Add the citric juice and leave the cranberries happily soaking
5. Wash and chop the onions. Put a little oil in a large pan, add the onions and heat gently for 5 minutes. Wash and chop the sage leaves, pick the thyme leaves off the stalks.
6. Chop the celery and add it to the pan, together with the herbs. Stir and heat for another 5 minutes.
7. Add the soaked cranberries, cava and juice
8. Add the cashew nuts, stir and leave to simmer for about 10 minutes
9. Prepare the glass of vegetable stock and cous cous
10. Add the stock to the pan, turn the heat up and when it starts bubbling, turn the heat off, add the cous cous
11. And cover the pan. Leave standing for 10 minutes and turn your attention to the turkey.
12. Turn the oven on - set at 250º. Line the baking tray with foil - leave enough either side to cover the turkey. Wash the turkey and pat dry with a clean cloth or kitchen paper. Wash you hands and cover them with oil, salt and pepper. Rub the turky all over and wash your hands again
13. Take the lid off the pan. The cous cous should have asborbed all the liquid. If there is any remaining liquid at the bottom of the pan, just turn the heat on high and stir until it evaporates
14. Stuff the turkey. Don't pack it in too tightly . it needs some air pockets
15. Cover the turkey completely and put in the oven for 30 minutes at 250º. Then turn the heat down to 180º and leave for 90 minutes
16. When the 90 minutes are up, remove the foil. Get a family member to help you, then one of you can gently lift the head and then the rear of the turkey with a couple of large spoons or spatula, and the other can carefully remove the foil first from one end and then from the other. Put back in the oven for one more hour
17. During this last hour, baste the turkey every 15 minutes with the juices in the tray
18. Put the neck, giblets, garlic cloves, onion and bayleaf in a pan with a litre of water and start making the gravy. For full instructions on how to make turkey gravy see the link in the note next to this step.
19. When it looks ready, pierce the side of the turkey at the top of the thigh, and if the juices come out clean it is ready. If they are pink, it needs a little longer. Let the turkey stand for half an hour before carving. Pour yourself a glass of cava!!
20. Warm a large serving plate. Put the turkey stuffing in the middle and the meat around the edge. Drizzle a little gravy over turkey and stuffing and you're ready to go.
21. Serve with steamed brocoli and carrot or any vegetables of your choice (the water from the veg can go into the gravy) and homemade cranberry sauce (recipe in note. Enjoy!!

Tie the legs and the parson's nose together with a piece of string and secure well, so the stuffing is held inside the bird. Chop all the vegetables into large chunks and place in the bottom of a. Place the stuffing in a sausage shape onto the flattened turkey breast and roll the breast over it. Transfer to the bacon and use the foil to roll it like a swiss roll. Whether you're looking for a classic turkey-filler or vegetarian alternative, browse our collection of succulent stuffing recipes that are so good you'll want to make them year round.

So that’s going to wrap it up for this special food christmas turkey with stuffing recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!