Recipes for turkey/leftovers

Homemade sausage and Bramley stuffing: recipe from BBC GoodFood

Ingredients:

1 tbsp olive oil, 1 celery stick finely chopped, 1 large chopped onion, 2 x 400g packs meaty Cumberland sausages,1 bramley apple peeled and chopped, 85g fresh white breadcrumbs, 2 tbsp chopped fresh sage, 5 tbsp chopped fresh parsley plus extra to serve (optional),1 large egg, 10 rindless streaky bacon rashers

Method:

Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausage meat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with').

For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve


Vegetables and sides: from Mary Berry and Lucy Young complete Aga cookbook

Ingredients:

Collections of Chef's vegetables-serves 6-8 900g new pots, salt and pepper,225g leeks washed and sliced, 225g green beans, 225g whole baby carrots trimmed, 225g broccoli florets, melted butter.

Method:

bring potatoes to boil in salted water cover and simmer for 2 mins, drain and place in warm oven for 30 mins then refresh with cold water. Add leeks to fresh boiling slaty water cook for 2 mins then remove from water refresh with cold, and blot dry on kitchen paper, add beans to same water cook for 4-5 mins remove refresh and blot,
add carrots to same water 5 mins remove refresh and blot,
add broccoli for 2-3 mins remove refresh and blot,
toss each batch in melted butter and arrange in dish, cover with foil and roast for 20 mins. Roast potatoes: peel and cut potatoes as desired/required, parboil in salty water for 5-8 mins then drain well, while still in colander shake up to fluff edges. place knob of (goose/lard/oil/butter) fat in the roasting tin and warm in roasting oven until sizzling, add potatoes and roast for 1-1^1/4 hrs turning often.


Turkey Roasting Times

Slow Roast - Aga Simmering oven: 3.5-4.5kg-8-10 hrs 5-7.25kg-9-12 hrs 7.5-10kg-10-14 hrs over 10kg-11-16hrs
Lightly brown the turkey in the roasting oven for 30 mins then transfer to the simmering oven.
Fast Roast - Aga Roasting oven/200 degrees: 3.5-4.5kg-1^3/4 -2hrs 5-7.25kg-2^1/2 hrs 7.5-10kg-3hrs
Baste the bird regularly in its own juices, remove foil 30 mins before end of cooking, Rest 15 mins before serving


Leftover recipes/ideas

Turkey Pizza

Add shredded turkey and stuffing to your selection of toppings. top tip: use ciabatta rolls sliced in half for the no fuss base and bake for only 10 mins to melt cheese and warm through.

Turkey Salad

Swap your usual chicken for sliced turkey breast in your ceasar salad?
Create a light and flavoursome adaptation on a moroccan salad adding turkey to aubergine, pomegranite harissa mint and rocket

Canapes

Use your leftover mince pie pastry to build turkey and cranberry puff pastry canapes, simply fill the cases with shredded turkey and jelly instead of mince meat.

Buffet

Switch the chicken out and make Coronation turkey for that boxing day buffet

Burgers

Make turkey and stuffing burgers and mix up your usual turkey and cranberry sandwich, fry pattys of stuffing add warm sliced turkey breast and use cranberry like ketchup