PI's 25 Steps to Christmas - Step Fifteen: Christmas Menu
15 Dec 2013 | Paul Wells
No need to plan a Christmas menu this year, we've done it for you!
Pink Grapefruit with Port
Click here to get a detailed recipe of this simple appetizer.
Roasted Turkey with Chestnut Stuffing
A must for every Christmas dinner. Look no further than this classic recipe from our head chef.
(for a 5.5 kg turkey)
450g chestnuts (canned or fresh and peeled), chopped
salt and freshly ground black pepper
Blend all the ingredients for the stuffing together and fill the turkey's frond end (between the breasts) with the mixture. Wrap the skin tightly over the stuffing and secure it underneath with two wooden cocktail sticks. Lay out two large sheets of foil, brush these with oil and wrap the turkey into a sealed parcel. Transfer to a roasting tin ready to cook the next day.
Set the oven at 220°C.
Cook the turkey for the time suggested below:
3.5 kg turkey - 1.5 hours
5.5 kg turkey - 2 hours
7 kg turkey - 2.5 hours
After that remove the foil, drain the fat into a saucepan to make gravy and return the bird to the oven to brown. Once fully cooked, rest the turkey for at least 30 minutes before carving. To keep it warm, re-wrap in foil and cover with layer upon layer of tea-towels.
If you're an avid reader of the PI blog you will have already seen (and began making) our Plum Pudding recipe, if not you can find it here.