Our delicious take on traditional Christmas fare is the perfect, refreshing blend of old and new.
Roast Turkey With Bacon & Herb Stuffing
Prep 30 mins / Cook 21/2 - 3 hours / Serves 12
60 g butter, chopped
4 rindless bacon rashers, chopped
2 celery stalks, chopped
1 onion, finely chopped
¼ cup chopped walnuts
1 tbsp chopped sage
2 tsps thyme leaves
4 cups fresh breadcrumbs
1 egg, lightly beaten,
5 kg turkey, trimmed, washed dried
1 tbsp olive oil
Roasted potatoes and pumpkin,steamed beans, stuffing boats(see tip), gravy, to serve
HERB BUTTER
125 g unsalted butter
1 cup flat-leaf parsley leaves,finely chopped
1 tbsp chopped thyme
1. Preheat oven to moderate, 180 C. Place a trivet in a large baking dish.
2. In a large frying pan, melt butter on medium. Saute bacon, celery and onion 3 to 4 mins until tender. Stir in walnuts, sage and thyme. Remove from heat. Stir in breadcrumbs and egg. Season.
3. HERB BUTTER In a small bowl, combine butter, parsley and thyme. Season. Using fingers, gently separate breast skin from turkey, being careful not to tear the skin. Run fingers between skin and flesh to loosen skin and form a pocket. Spread butter under skin over breast meat, pressing to cover gently.
4. Fill cavity of turkey with stuffing. Secure with skewers. Tie turkey legs and wings with kitchen string to secure. Place in dish. Rub with oil and season.
This story is from the December 2016 edition of The Singapore Women's Weekly.
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This story is from the December 2016 edition of The Singapore Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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