The PERFECT Christmas Turkey, with Chestnuts, Mushrooms and Truffle (Seasonal Newsletter - Autumn Edition 2015)
Roasted Rolled Turkey
Mushrooms, Truffle, Chestnut & Apricot Stuffing
If you bored of the usual dry Christmas Turkey, or not in the mood for slaving in the kitchen the entire festive period, or your oven is so small turkey is never an option, I propose to you the perfect compromised: Turkey!
Turkey, indeed, but with an amazing original stuffing that will amaze your guests, family and friends alike. It is a lot easier to prepare and require a fraction of the cooking time, plus will fit most ovens.
Relax… Try it out and have a wonderful Christmas Dinner. Well… Since Christmas dinner is now sorted!
Serve with Seasonal Vegetables. See recipe in blog.
Ingredients (use Organic as much as possible)
– Serves 8
5–5.5 kg Boned Turkey
225 g Whole Cooked Chestnuts
200 g Goose Fat (keep 2 ½ Tbsp for Stuffing)
1 ½ Tbsp Rock Salt
2 ½ Tbsp Goose Fat
PM Cracked Black Pepper
PM Truffle Slices
PM Air dried Diced Pancetta
100g Wild Mushrooms (any you like)
100 g Air dried Diced Pancetta
1 Each Chicken Stockpot
1 Tsp All Spices
1 Jar Fresh or Sliced (or Whole) truffle
1 Tsp Cracked Black Pepper
6 Each Sun-Dry Apricots
100 g Turkey Mince (or Veal) (optional)
125 g Breadcrumbs (optional)
1 Each Medium Red Onion
4 Each Garlic Cloves
1 Tbsp Herbes de Provence
[*Note: If you want to make it with meat, place mince in a large bowl and add the chestnuts and mushrooms mix, and mix with gently with your finger. Incorporate the breadcrumbs.]
It is all about FOOD!!!™
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Olivier is a Michelin-Star trained chef, a leading lecturer on the UK-first Natural Chefs and Vegan Natural Chefs, and a registered Naturopath and qualified Nutritional Therapist, embracing fully his passion for good food and healthy eating.