Roast Turkey with Traditional Stuffing and Cranberry Sauce
- 5 kg (11lbs) whole turkey
- 8 large thyme sprigs
- 40 g (1.4oz) butter, melted
- 750 ml (26.4fl oz) white chicken stock
- 100 g (3.5oz) dried sweetened cranberries
- 1 orange, zest finely grated, juiced
- 100 g (3.5oz) redcurrant jelly
- 125 ml (4.4fl oz) port
- 50 g (1.8oz) butter, chopped
- 2 onions, chopped
- 2 celery stalks, trimmed, chopped
- 300 g (10.6oz) bacon, chopped
- 0.3 cups chopped sage
- 0.5 cups chopped flat-leaf (Italian) parsley
- 1 tbsp chopped thyme
- 480 g (16.9oz) breadcrumbs made from day-old bread
- 2 lemons, finely grated zest only
- Produce
- Celery stalks (2)
- Cranberries, dried sweetened (100 g)
- Lemons (2)
- Onions (2)
- Orange (1)
- Sage (1/3 cups)
- Thyme, large sprigs (8)
- Thyme (1 tbsp)
- Meat
- Bacon (300 g)
- Turkey, whole (5 kg)
- Canned Goods
- Chicken stock, white (750 ml)
- Condiments
- Redcurrant jelly (100 g)
- Bread & Baked Goods
- Breadcrumbs made from day-old bread (480 g)
- Dairy
- Butter (90 g)
- Beer, Wine & Liquor
- Port (125 ml)
- Other
- 0.5 cups chopped flat-leaf (Italian) parsley
Preparation
Read recipe preparation on lovefood.com
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Published December 21, 2012 (1 month ago).
11 people saved this recipe.
