Roasted Turkey with Fig, Apple and Shallot Stuffing with Fresh Sage
A traditional roast for Christmas day with a fruity twist. Serve with all the trimmings and a homemade turkey and sherry gravy.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Pastry brush
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Baking sheet
- Baking dish
- Chef's knife
- Paring knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Whisk
- Fine-mesh sieve
- Colander
- Measuring spoon
- Pitcher
- Serving platter
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 5kg free-range Totally Traditional Turkey
- 4 tbsp rapeseed oil
- Sea salt
- black pepper
- Fig, Apple and Shallot Stuffing with Fresh Sage
- 75g butter
- 2 tbsp rapeseed oil
- 8 shallots, peeled and finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 250g dried figs, chopped into small cubes
- 2 small eating apples
- 250g fresh breadcrumbs
- 3 tbsp fresh sage leaves, chopped
- 750g sausage meat
- 3tbsp of parsley, chopped
- 1 large egg beaten
- Giblets from a Totally Traditional Turkey
- 1 onion, cut into quarters
- 2 carrots, cut into chunks
- 1 stick of celery, cut into chunks
- 1 fresh bay leaf
- 3 sprigs of parsley
- 1 sprig of thyme
- 5 black peppercorns
- 1 tsp redcurrant jelly
- 750ml of Totally Traditional Turkey giblet stock
- 100ml sherry
- 2 tbsp of plain flour
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