Best Turkey With Apricot Water Chestnut Stuffing Recipes

DOMINIC'S ROAST BRONZE TURKEY WITH ALL THE TRIMMINGS

Steps:

• If preferred, you can make the cranberry sauce, bread sauce and stuffing beforehand - these can also be frozen a couple of weeks ahead to save time on the day
• For the cranberry sauce, place the orange juice and zest in a pan with the spices and simmer gently to reduce by half. Add the sugar and cranberries, bring to the boil and reduce to a simmer for 10 minutes so the fruit breaks down and stews. It may need another 5-10 minutes on this heat if it looks too thin
• Taste for sweetness, then allow to cool before chilling in the fridge. Alternatively, place in a lidded container and freeze, then place in the fridge to defrost the night before using
• For the bread sauce, place the milk and the clove-studded onion into a pan with the bay leaf. Bring gently up to a simmer, then pass through a sieve onto the bread
• Stir until the bread softens, then add the cream, nutmeg and seasoning. Leave to cool, then chill in the fridge. Alternatively, freeze in a lidded container, then remove and allow to defrost in the fridge the night before serving
• To prepare the stuffing, add the apricots, brandy and a splash of water to the pan, then bring to the boil. Remove from the heat, leave to soak until softened, then drain off the liquid. Dice the apricots and place in a bowl
• Add all of the remaining stuffing ingredients to the bowl with the apricots, correct the seasoning and chill in the fridge. Alternatively, freeze as you did with the sauces and defrost thoroughly in the fridge the day before using
• To cook the turkey, preheat the oven to 210°C/gas mark 7. 20 minutes before cooking, bring the stuffing out of the fridge to come up to room temperature
• Season the turkey well inside and out. Fill the cavity with the prepared stuffing and place the stuffed turkey into a roasting tray. Spread the softened butter over the entire bird and cover with pancetta
• Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Pour 1 litre of water into the roasting tray
• Wrap the entire tray with foil, making sure the tin foil is tightly covering the turkey and roasting tray - this will allow the turkey to gently steam in the oven
• Place in the oven and cook for 45 minutes, then reduce the temperature to 170°C/gas mark 3 and continue cooking for another 2 hours
• For the last 30 minutes of cooking time, remove the tin foil from the turkey and peel off the bacon. Increase the temperature to 200°C/gas mark 6 and roast until the skin of the turkey is golden brown and crisp
• To prepare the potatoes, peel and cut into quarters. Place them into a bowl under running water for 5 minutes to remove excess starch. Cover the potatoes with fresh water in a large saucepan and bring to the boil
• Cook until the potatoes are almost breaking apart, then drain carefully and leave to steam and cool. Pour oil into a roasting tray and place in the oven to heat up
• Once the turkey has roasted, remove from the oven (reduce the oven temperature to 180°C/gas mark 4) and allow to rest for 45 minutes - this will ensure the bird retains its juices and stays moist
• Add the potatoes to the roasting tray in a single layer and place the tray back in the oven until golden brown and crisp, turning every 20 minutes
• Meanwhile, in a pot large enough to hold a single layer of carrots, melt the butter. Add carrots, thyme and bay and place a lid on the pan, then cook over a low heat until tender - making sure it stays at a gentle simmer and adding a splash of water if the butter gets a little hot. Do not allow the carrots to fry
• To prepare the pigs in blankets, wrap each sausage in a rasher of bacon and cook in the oven until golden brown
• To prepare the gravy, pour all of the excess fat from the turkey roasting tray into a pan, then add the carrots, celery, onion and thyme and cook until caramelised. Add the red wine and reduce, followed by the aromatics, chicken and veal stock. Reduce by two thirds
• Pass through a fine sieve into a clean pan and return to the stove. Bring to the boil, correct the seasoning and whisk 50g butter into the gravy
• Peel the outer leaves from the sprouts and criss-cross the bottom of each one. Blanch in boiling water for 3 minutes, then drain. Heat a generous knob of butter in a large pan and add the sprouts, stirring to caramelise lightly and coat in the butter. Season well and set aside until ready to serve
• To serve, carve the turkey and serve with the stuffing, roast potatoes, buttered carrots, buttered sprouts, cranberry sauce, bread sauce and gravy

ROAST TURKEY WITH CHESTNUT STUFFING

Steps:

• First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

MOIST TURKEY CROWN WITH CHESTNUT TRUFFLE STUFFING

Steps:

• To make the brine, heat 200ml of the water, salt, honey or sugar and a couple of thyme sprigs in a small pan. When the salt has dissolved, stir together with the remaining water. Place the turkey in a bowl and pour over the brine. Cover and chill for 4-8 hrs.
• For the stuffing, heat a knob of the butter in a frying pan. When melted, add the shallot and fry for a couple of mins until softened. Add the mushrooms and fry for 5 mins until they start to turn golden. Pour over the madeira, add the chestnuts and the leaves from 1 thyme sprig. Cook for 10 mins more until all the liquid has evaporated. Drizzle with the truffle oil and leave to cool, then mix together with the remaining butter.
• Remove the turkey from the brine and discard the liquid. Use kitchen paper to gently pat the meat until it's dry all over, then use your fingers or a spoon to gently ease under the skin of the bird, making a pocket between its flesh and skin. Smear the truffle butter all over the flesh, following the contours of the breast. Brush a little more butter over the skin, then place in a roasting tin. Can chill at this stage up to 1 day ahead.
• Heat oven to 200C/fan 180C/gas 6. Roast for 1 hr (about 40 mins per kg). Halfway through cooking, baste with the juices and loosely cover with foil if the skin is browning. Check that the turkey is done by piercing the thickest part with a skewer - the juices should run clear. Remove from the tin and leave to rest, covered loosely with foil, for 10 mins.
• While the turkey is resting, make the gravy. Pour away any excess fat from the roasting tin, then place the tin over a medium heat on the hob. Tip in the shallot, then cook for a couple of mins, stirring often. When the shallot has softened, sprinkle over the flour and mix through. Slowly pour in the madeira, scraping up any caramelised cooking juices. If the gravy starts to turn lumpy, quickly whisk out any lumps. Bring to the boil and simmer until reduced by half, then pour in the chicken stock. Simmer for 5-10 mins until lightly thickened. Strain before serving, if you like.

APRICOT & HAZELNUT STUFFING

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

APRICOT AND PECAN TURKEY STUFFING

Steps:

• Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
• Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
• Bake in the preheated oven until heated through, 20 to 25 minutes.