Scandinavian roast turkey with prune & juniper stuffing & caramelised apples recipe | Good Food
Adding lingonberry jam or redcurrant sauce to your Turkey cooking juices gives traditional gravy a touch of sweetness, from BBC Good Food.
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Cooking tools:
- Kitchen scale
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- Microplane
- Skewer
- Baster
- Fine-mesh sieve
- Roasting pan
- Cast iron skillet
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- Paper towel
- Serving platter
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- Chef's knife
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- Spatula
- Measuring spoon
- Pastry brush
Ingredients
- 5-5.5kg/11-12lb turkey
- 2 onions
- 1 orange
- 25g softened butter
- 2 carrots cut into big chunks
- flat-leaf parsley sprigs, to garnish
- 100g butter plus extra for the tray and paper
- 2 tsp juniper berry
- 3 medium onions chopped
- 2 garlic cloves finely chopped
- 1 celery stick, finely chopped
- 225g fresh white breadcrumb
- 2 eating apples peeled, cored and finely chopped
- 225g soft pitted prune chopped
- 25g pack parsley chopped
- 2 eggs beaten
- 300ml red wine
- 1heaped tbsp lingonberry jam or redcurrant jelly
- 600ml turkey or chicken stock
- 25g butter
- 50g whole almond
- 2eating apples cored and each cut into 8 wedges
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