Turkey with chorizo and rosemary stuffing and cider gravy

Turkey with chorizo and rosemary stuffing and cider gravy recipe

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Create a wonderful Christmas feast with this gorgeous golden turkey as the stunning centrepiece. Carve up the succulent bird to reveal the delicious chorizo and rosemary stuffing hidden inside. See method

  • Serves 8, with leftovers
  • 30 mins to prepare and 3 hrs 40 mins to cook, plus cooling
  • 666 calories / serving
  • Freezable

Ingredients

  • 5kg turkey
  • 30g pack fresh rosemary, 2 tbsp chopped and reserved for the stuffing
  • 75g butter, softened
  • 4 firm apples, halved

For the stuffing

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 lemon, zested
  • 125g cooking chorizo, diced
  • 500g pork sausage meat
  • 150g fresh wholemeal breadcrumbs
  • 1 egg, beaten

For the gravy

  • 300ml cider
  • 800ml chicken stock
  • 4 tsp cornflour

Each serving contains

  • Energy

    2785kj
    666kcal
    33%
  • Fat

    35g 50%
  • Saturates

    14g 68%
  • Sugars

    10g 11%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 33.3g Protein 54g Fibre 3.1g

Method

  1. To make the stuffing, heat the oil in a frying pan and cook the onion, garlic, lemon zest, 2 tbsp chopped rosemary and a little seasoning for 10 mins, until softened. Stir in the chorizo, cook for 3-4 mins and remove from the heat. Transfer to a bowl to cool.
  2. Once cold, mix in the sausage meat, breadcrumbs and egg until combined. Chill for up to 2 days, until required.
  3. Preheat the oven to gas 7, 220°C, fan 200°C and line a large roasting tin with nonstick baking paper. Season the inside and outside of the turkey and put most of the remaining rosemary in the body cavity. Fill the neck cavity with stuffing, pressing it in tightly. Shape the remaining mixture into golf-ball sized portions and set aside.
  4. Transfer the turkey to the lined tin and rub the butter all over the breast and legs. Roast uncovered for 30 mins, then reduce the oven to gas 5, 190°C, fan 170°C and cover the turkey with a double layer of foil. Roast for 2 hrs, 10 mins.
  5. Remove the turkey from the oven and discard the foil. Baste the breast and legs with pan juices, arrange the apple halves with the stuffing balls around the turkey. Return to the oven and cook, uncovered, for 30 mins, or until the turkey, apples and stuffing are cooked through.
  6. Transfer the turkey to a large platter, cover with foil and rest for 30 mins. Place the apples and stuffing balls in a dish and keep warm while you make the gravy in the roasting tin.
  7. Put the roasting tin over a medium heat, add the cider and simmer for 2 mins, using a wooden spoon to scrape the sides of the tin. Add the stock, bring to the boil and simmer for 5 mins.
  8. Pass the gravy through a fine sieve into a saucepan. In a bowl, blend the cornflour with 2 tbsp cold water, then stir in a little of the hot gravy. Stir the flour mix back into the gravy pan and bring to a simmer, stirring. Cook for 2 mins. Keep warm until ready to serve.
  9. Arrange the turkey, stuffing balls and apples on a large platter and scatter round the reserved rosemary sprigs to garnish. Serve with the gravy and veg.

Freezing and defrosting guidelines

Freeze the stuffing only. Make up to the end of step 2 and chill or transfer to an airtight, freezer-safe container, seal and freeze for up to 3-4 weeks. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe.

See more Christmas turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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