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A Christmas Feast
Christmas Turkey With Sausage &
Cranberry Stuffing
Serves 8
Ingredients
The Turkey
80g/3oz butter, softened
1 lemon, rind finely grated
Salt & freshly ground pepper
4 - 4.5kg/9lb turkey
Olive oil, to brush and baste
1.5kg/3lb baby Desiree potatoes
1/3 cup small fresh rosemary sprigs
The Stuffing
450g/1lb sausage meat
4 tablespoons butter
3 cups sliced leeks
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, soaked in boiling
water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups croutons
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Procedure
1. Sauté the sausage meat in a large skillet over medium-high heat until cooked through,
about 10 minutes. Transfer the sausage and drippings into a large bowl. Melt the
butter in the same skillet over medium-high heat. Add the leeks, celery and poultry
seasoning to the skillet and sauté until the leeks are soft, about 8 minutes. Mix in the
drained cranberries, sage and rosemary. Add the mixture to the sausage, then
thoroughly mix in the croutons and parsley.
2. Add the chicken stock gradually until the stuffing is very moist. Season with salt and
pepper and place in the refigerator until cool.
3. To prepare the turkey for roasting, remove excess fat, giblets and neck. Rinse the
turkey under cold water then pat dry inside and out using paper towels. Tuck the wings
underneath the body of the turkey.
4. Combine the butter, lemon rind, salt and pepper.
5. Preheat oven to 180°C/360°F. Run your finger under the skin of each breast at the top
to loosen the skin. Press half the butter over each breast.
6. Loosely fill cavity with the stuffing.
7. Tie the legs together with kitchen string and place the turkey on a wire rack in a
roasting pan. Brush the turkey with olive oil. Cover loosely with foil and pour 1 cup
water into the roasting pan. Roast, basting with oil every 30 minutes, for 1 hour and
45 minutes.
8. Remove foil from turkey and further roast for 45 minutes or until golden and juices run
clear when the thickest part of the thigh is pierced. Transfer to a platter. Cover with
foil. Rest for 15 minutes.
9. Place seasonal vegetables such as potatoes, pumpkin, sweet potatoes and carrots on a
tray. Season, drizzle with olive oil, toss and season with pepper. Scatter the rosemary
over the vegetables. Roast with turkey for 40 minutes.
10. Remove turkey and vegetables from oven, let rest for 10 minutes. Arrange turkey and
vegetables on a platter. Carve and serve.
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