Our Christmas 2010

Easter is almost here.  I am sharing recipes for the Easter feast soon.  Now I like to show what I cooked for the last year Christmas.

Christmas is a particular time for everyone.  We all get together, time to catch up and time to share.
I wish to share my easy and festive recipe of our Christmas Turkey for 2010. 
We had early Christmas party last year because my oldest daughter Melanie and her family had to be with her parent's in-law in Tasmania and Susan my youngest daughter had to go spending her Christmas with her sister Jane who live in the Netherland.
We all had a great Christmas and a wonderful time.

The English tradition of Christmas Turkey presentation: The legs should be garnished with cutlet frills.  With a string of sausages, still in unsevered links and draped across its breast as it comes to the table. The turkey is known as'An Alderman in Chains. ( English Recipes by Sheila Hutchins)

Our Christmas Turkey is presented differently.  I like the plater looks beautiful, bright and festive.  Just by adding fresh herbs and cut flowers from our garden.

The recipe:

Our Christmas Roast-Turkey

(Turkey is stuffed at both ends, in the crop and in the body)

Ingredients:

1 whole Turkey approx 5 kg

100 g butter

String, baking paper and foil

For stuffing and basting

Stuffing for the body

250 g minced pork

50 gr-shelled pistachios

10 dried apricots-chopped

1 large lean bacon-chopped

1 large onion–chopped

2 tablespoons mix fresh herbs

(parsley, rosemary, sage, lemon thyme)

1tablespoon brandy or sherry

2 tablespoons olive oil

1 egg-large

1cup heap full of fresh white bread crumb

Some freshly ground pepper

Salt to taste

                Place all ingredients in a large bowl, and mix them thoroughly until combined.

                Keep in the refrigerator, until you are ready to stuff the turkey.

Stuffing For the crop- the neck

90 g minced chicken

30 g minced pork

10 chestnuts, shelled/cooked – chopped

30 g of almonds whole

1 tablespoon chopped onion

1tablespoon mix fresh herbs

(tarragon, thyme, sage)

1tablespoon olive oil

1 small egg

A dash of brandy

½ cup new white breadcrumb

Some freshly ground pepper

Sal to taste

                Place all ingredients in a bowl, and mix them thoroughly until combined.

                Keep in the refrigerator, until you are ready to stuff the turkey

Basting mixture

Mix 1tablespoon marmalade, soy and brandy and olive oil for basting at the last stage of cooking.

The turkey

Wash and dry properly.

Lay the turkey on the working bench

Stuff the body with the stuffing, fill up the cavity but do not over stuff, allow the filling to expand during the cooking.

Stuffing the crop, fill the cavity of the neck with the stuffing.

Tie the two legs together (loosely) with the strings.

Rub the whole turkey with the butter.

Place the turkey on a large baking dish, breast side up to cover with baking paper and foil

Cook in the preheated oven at 165 degrees C for 3 hours and 20 minutes.

Take the paper and the foil; baste the turkey with the basting mixture.

Continue cooking for 40-50 minutes uncovered

The turkey should look golden brown.  Rest the turkey for 25 minutes before carving.

The Gravy: makes from the turkey juices, add some stock, flour salt to taste.

Garnishes: roast potatoes and sweet potatoes, beans and peas cooked in herb butter and honey carrots.

Note: The stuffing is very compact so that it cuts in slices.

               

Our Christmas Turkey is decorated with a bouquet of fresh herbs, a red rose and rose petals from our garden.

Susy