- Roast Turkey with Citrus and Herb Stuffing
- Ultimate Roast Potatoes
- Red Cabbage with Pomegranate and Cranberries
- Brussels Sprouts with Pancetta and Chestnuts
- Honey-glazed Carrots
- Turkey Gravy
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- Make the stuffing. If you have a food processor this is incredibly fast – just blitz 1 loaf of sourdough to create breadcrumbs and add to a mixing bowl. Roughly chop 2 peeled onions with 100g parsley and 20g sage and add to the crumbs and then add 2 apples roughly chopped. Add the juice from 2 oranges and the zest of 1 orange and 1 lemon. Season with salt and pepper and a generous glug of olive oil. If you don’t have a food processor finely chop the onions, apple and herbs and add to the crumbs.
- Stuff the stuffing into the neck end of the turkey. Draw the skin flap down to cover the stuffing. Secure with a skewer. If you have extra stuffing, you can cook this separately in a suitably sized oven-proof dish.
- Weigh the turkey to establish a rough cooking time.
4. Make the red cabbage. Melt 20g butter in a large saucepan and sauté 2 thinly sliced red onions until golden, then add ¼ tsp ground all spice and cook for a further minute, before adding 1 finely shredded red cabbage. Mix 2 tsp molasses and the juice of 2 oranges together. Pour into the pan together with 2 tbsp light muscovado sugar, 90g dried cranberries and 2 strips of orange peel. Cook gently for 30 to 40 minutes, stirring now and again, until the cabbage is softened, adding a little water only if necessary. Season with salt and pepper. Leave to cool then place in a Tupperware container and keep in the fridge to be re-heated tomorrow.
5. While the cabbage is cooking make a start on the remaining dishes. Wash and peel 2.5kg floury potatoes. Cut into even sized chunks. Bring them to the boil in a saucepan of salted water. Simmer for about 10 – 15 minutes, until soft on the outside and slightly resistant on the inside when tested with a cutlery knife. While the potatoes are boiling, melt 300g goose fat in a saucepan. Drain the potatoes and while still steaming, shake the colander vigorously to roughen up the edges. Transfer the potatoes to a large bowl, pour over the melted goose fat and shake to combine until thoroughly coated. Transfer to a non-metallic container, and leave to cool completely before covering and putting in the fridge.
6. Prepare 1kg Brussels sprouts by trimming off the outer leaves, if necessary, and trimming the root end, leaving the sprout intact. If they are very large, cut in half lengthways. Cook in simmering, salted water for 2 minutes until just tender, then drain and quickly refresh in a large bowl of ice-cold water to stop them over-cooking. Drain as soon as they are cool and drain on kitchen paper, then place in a Tupperware container and keep in the fridge until needed tomorrow.
7. Peel 1.2kg chantenay carrots and cook in simmering salted water for 3 minutes, then drain and quickly refresh in a large bowl of ice-cold water to stop them over-cooking. Drain as soon as they are cool and drain on kitchen paper. Place in a Tupperware container and keep in the fridge until needed tomorrow.
8. Sharpen the carving knife.
9. Choose the serving dishes you want to use tomorrow.
10. Take 170g salted butter out of the fridge to soften, for covering the turkey tomorrow.