Name: Roast turkey with almond stuffing, spiced cherries and gravy
Cook time: 255 min
Total time: 255 min
Yield: 8
Ingredients: 5 kilogram (11-pound) turkey; 60 gram (2 ounces) butter, melted; 1 litre (4 cups) salt-reduced chicken stock; 1/3 cup (50g) plain (all-purpose) flour; 80 gram (2½ ounces) butter; Almond stuffing; 2 brown onions (300g), chopped finely; 2 clove garlic, crushed; 3 cup (200g) stale breadcrumbs; 350 gram (11 ounces) minced (ground) turkey; 1/4 cup (100g) flaked almonds, toasted; 1/2 cup finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; Spiced cherries; 700 gram (1½-pound) jar morello cherries; 2 tablespoon balsamic vinegar; 1 tablespoon brown sugar; 1 cinnamon stick; 1 bay leaf; 6 black peppercorns; 2 tablespoon brandy

Ingredients

5 kilogram (11-pound) turkey

60 gram (2 ounces) butter, melted

1 litre (4 cups) salt-reduced chicken stock

1/3 cup (50g) plain (all-purpose) flour

80 gram (2½ ounces) butter

Almond stuffing

2 brown onions (300g), chopped finely

2 clove garlic, crushed

3 cup (200g) stale breadcrumbs

350 gram (11 ounces) minced (ground) turkey

1/4 cup (100g) flaked almonds, toasted

1/2 cup finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

Spiced cherries

700 gram (1½-pound) jar morello cherries

2 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 cinnamon stick

1 bay leaf

6 black peppercorns

2 tablespoon brandy

Method

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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