olive oil Archives

Fish recipes

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

1 hour 25 minutes

Potato-and-leek rosti with spinach foam

15 minutes

Chops recipes

Pan-fried lamb chops with parsley potato cake

1 hour

Pasta recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Buttery roast turkey with sausage stuffing and plums

Serves 8

Difficulty Easy

Prep Time 45 mintues

Cooking Time 3 hours

Ingredients

1 x 3–4 kg Woolworths frozen turkey in butter brine, thawed
750 g butter, softened
20 g fresh sage leaves

For the mushroom-and-sausage stuffing:

3 T olive oil
2 T butter
3 garlic cloves, roughly chopped
250 g brown mushrooms
300 g leeks, washed and chopped
2 Granny Smith apples, peeled and chopped
Sea salt and freshly ground black pepper, to taste
500 g pork sausages, removed from the sausage casings

For the roast plums:

1 kg ripe plums, halved and stoned
6 T brown sugar
1 vanilla pod, split and seeded
4 T butter

Method

1. Preheat the oven to 180°C.

2. Place the turkey on a large baking tray, breast side up. Rub 250 g butter under the skin and tuck in the sage leaves.

3. Fill the cavity with the stuffing, cross the turkey’s legs and tie together with butcher’s twine. Rub another 250 g butter onto the turkey’s skin.

4. Roast the turkey for 2½ hours. Melt the remaining butter and use to baste the bird every 15 minutes. If any dark spots appear on the skin, cover with foil, shiny side up. Insert a meat thermometer into the thickest part of the thigh; the turkey is cooked when the temperature is between 72°C and 75°C. Serve the turkey with the roast plums.

5. To make the stuffing, heat the olive oil and butter in a pan over a medium heat. Add the garlic, mushrooms, leeks and apple. Season to taste. Sauté until cooked through, then spread on a baking tray to cool. Toss with the uncooked sausage meat.

6. To make the roast plums, preheat the oven to 180°C. Place the plums in a roasting pan and coat in the brown sugar and vanilla seeds. Stud with butter and roast for 35–45 minutes, or until soft.

Cook's note: I recommend basting your turkey every 15 minutes to ensure that it's soft and succulent.

Discover more turkey recipes here or browse more festive recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Roast vegetable and ricotta bake

Chicken couscous with coriander buttermilk

Grilled prawn salad with chilli watermelon jam dressing

Salted cod fritters

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

Potato-and-leek rosti with spinach foam

Green summer salad

Pan-fried lamb chops with parsley potato cake

Seafood pasta salad

Whole Roast duck with cherry, cinnamon and nutmeg sauce

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Buttery roast turkey with sausage stuffing and plums

Buttery roast turkey with sausage stuffing and plums

Ingredients

Method