Dinner ideas

Roast turkey with almond stuffing, spiced cherries and gravy

This gorgeous bird will take pride of place at your Christmas table this year. A delicious roasted almond stuffing, spiced cherries, and a smooth, savoury gravy complete this amazing turkey.
roast turkey with roast almond stuffing and spiced cherries
4H 15M


Almond stuffing
Spiced cherries


Roast turkey with almond stuffing, spiced cherries and gravy

1.Make roast almond stuffing.
2.Preheat oven to 180°C /350°F.
3.Discard neck from turkey. Rinse turkey under running cold water. Pat dry inside and out with paper towel. Fill cavities with stuffing. Tie legs together with kitchen string; tuck wings under turkey. Place turkey on an oiled rack in a large flameproof baking dish. Brush turkey all over with half the butter; sprinkle with salt. Pour 2 cups of the stock into the dish.
4.Cover dish tightly with two layers of greased foil. Roast the turkey for 2 hours.
5.Meanwhile, make spiced cherries.
6.Remove foil, brush with remaining butter. Return turkey to oven; roast, uncovered, a further 1½ hours or until browned and cooked through. (Add water to the pan during cooking time to prevent juices burning, if necessary.) Remove turkey from pan; cover with foil. Rest in a warm place for 15 minutes before carving.
7.Meanwhile, pour juices from dish into a jug; stand for a few minutes or until fat has risen to surface. Skim off fat and return 2 tablespoons fat to the baking dish. Discard remaining fat. Top up pan juices with chicken stock to make 3 cups. Place baking pan on stove top over medium heat, add flour; cook, stirring, until browned. Gradually add pan juices; cook, stirring, until mixture boils and thickens. Season to taste. Strain gravy into a heatproof jug. Serve turkey with gravy and spiced cherries.

Roast almond stuffing

8.Heat butter in a small frying pan over low heat.
9.Add onion and garlic; cook, stirring, for 5 minutes or until soft. Transfer to a large bowl, add remaining ingredients; season, mix well.

Spiced cherries

10.Drain juice from cherries into a small saucepan. Add vinegar, sugar, cinnamon, bay leaf and peppercorns to pan.
11.Bring to the boil; reduce heat, simmer for 15 minutes or until liquid is reduced by half.
12.Coarsely chop half the cherries; combine in a bowl with remaining cherries. Strain the liquid over the cherries; stir in brandy.

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