December is the last month of the year, the first month of summer in Australia. It is advent time for some, anticipation toward Christmas. In the same time, others are already enjoying the Christmas season, shopping gifts, sending messages to friends and family, it is time for getting in touch and sharing. From my observation, people celebrate this season from the beginning of the month right up to the end.
I have the privilege to watch and to enjoy from a distance about all of this and to reflect what it is all about. Thanking everyone for spending time together during the year. Having a pleasant and meaningful time at Christmas with family and friends is wonderful. It is time to celebrate, to do it with a festive feast of the Christmas Lunch.
A few Pictures of festive Feast at My Kitchen Table
Pre - Christmas Feast
Fillet of Pork with Roasted Beetroots
Roasted Chicken with Dutch Carrots, Kepler Potatoes, and Stuffed Mushrooms
Christmas Lunch-The Festive Feast
Whole Turkey
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| Our Christmas Turkey 2009 |
Turkey Breast
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| Our Christmas Turkey- Breast Buffet 2010 |
I am sharing the recipe of the family Christmas Turkey, maybe you had seen it before as I posted this topic in March 2011. Everyone is busy doing Christmas preparations, I thought it would be appropriate to post it again, now you can quickly note it if you wish to have the recipe. You are all welcome. Have fun and Happy cooking.
Our Christmas Turkey is presented differently. I like the platter to look beautiful, bright and festive, just by adding fresh herbs and cut flowers from our garden.
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| Our Christmas Turkey 2010 |
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
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 fresh 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 a 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.
Preparation for Turkey
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| Putting the stuffing to the body and the crop |
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| Finished stuffing Turkey then cover the neck and the body with a piece of baking paper |
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| Cover the breast with a piece of aluminium foil Turkey is ready to bake |
It is time to organise your shopping list for your Christmas Table. Happy Shopping!
Another cooking for the festive feast coming soon.
Stay Tuned
Susy
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