Christmas is my favourite time of the year as it is a time to spend with family. Although I try not to eat too many animal protein, Christmas day would not be complete without a roast. My husband is a big meat eater and this is really his recipe. For this recipe I have used pork for the stuffing. You can use beef instead or no meat if you prefer. This recipe really is delicious. It tastes much better than it looks. I have to say that my husband is by far a better cook than me. I tend to be all healthy dishes while he is the complete opposite.
2kg Organic Turkey
For the Stuffing
3 pure pork organic sausages (remove from the skin or you can use pork mince)
100g gluten free breadcrumbs
100g pecorino grated cheese
3 garlic cloves finely chopped
1/4 onion finely chopped
a large bunch of parsley finely chopped
4 tablespoons of meat or vegetable stock
himalayan salt and pepper
The stuffing is best prepared the night before so all the flavours mix really well. However when you decide to cook the turkey take both the turkey and the stuffing out of the fridge two hours before to allow to drop to room temperature.
To make the stuffing mix all the ingredients in a bowl and mix well. Once it is ready and at room temperature place it in the cavity of the turkey. Season the whole turkey with olive oil, salt and pepper and place in a preheated oven at 220C for the first 20 minutes then lower to 170C and cook for 2 hours. Cooking times will vary according to the different turkey sizes and ovens. The best way to check if cooked is using a digital cooking thermometer or by inserting a skewer. If the skewer comes out red with blood it is not cooked properly. Once cooked wait 30 minutes before carving. You can serve it with roasted parsnips, carrots, sweet potatoes and my sautéed brussels sprouts with pomegranate seeds. Enjoy! Merry Christmas!