Festive feasts
Ingredients:
Words by:
Rachel Green
Featured in:
December 2025
CRANBERRY & MAPLE GLAZED TURKEY WITH BUTTERNUT & PECAN STUFFING, SHERRY GRAVY
Serves: 8-10
For the turkey:
• 1 x 5kg oven-ready Golden Turkey
• Sea salt flakes and freshly ground black pepper
• 2 onions, peeled and quartered
• 1 bay leaf
• 2 carrots, peeled and cut into large chunks
• 2 sprigs fresh rosemary
• 300ml water
For the cranberry sauce:
• 200g dried cranberries
• 400g frozen cranberries
• 2 tbsp finely chopped fresh rosemary leaves
• 200g caster sugar
• 4 tbsp maple syrup
• Zest and juice of 1 large orange
• 3 x star anise
For the stuffing:
• 150g butter, melted
• 1 onion, coarsely grated
• 200g smoked bacon lardons
• 200g butternut squash, roughly cubed one cooked
• 200g breadcrumbs
• 150g pecans, finely chopped
• 1 tbsp finely chopped fresh rosemary leaves
• Zest of 1 lemon
• 3 tbsp chopped fresh parsley
For the gravy:
• 500ml chicken stock
• 150ml sherry
• 3 tbsp plain flour
• 1 tsp Marmite
• 30g butter
Preheat the oven to 180°C/360°F/Gas mark 4
BOXING DAY TURKEY BIRYANI WITH POMEGRANATE AND TOASTED ALMONDS
Serves: 4
• 30g butter
• 3 tbsp vegetable oil
• 2 medium onions, sliced
• 4 cloves of garlic, finely crushed
• 5cm piece fresh ginger, peeled and finely chopped
• 1 red chilli, finely sliced
• 1 tsp turmeric
• 2 tbsp nigella seeds
• 6 cardamom pods
• 1 tsp ground cinnamon
• 3 tbsp Balti paste
• 300g easy cook basmati rice, rinsed in cold water until clear
• 700ml chicken stock
• Sea salt flakes and freshly ground black pepper
• 350g leftover Christmas vegetables (parsnips, carrots, sprouts), roughly chopped
• 450g leftover cooked Golden Turkey, pulled into pieces
• A handful of chopped coriander, plus extra to serve
• A squeeze of lemon juice
• 4 tbsp pomegranate seeds
• 50g toasted almond flakes
Ingredients
For the buns:
• 500g strong white bread flour, plus extra for dusting
• 30g caster sugar
• 1 teaspoon salt
• 7g (1 teaspoon or 1 packet) fast-action dried yeast
• 300ml whole milk
• 75g unsalted butter, plus extra for greasing
• Zest of 1 orange (or clementine)
• 2 teaspoons mixed spice
• 1 large free-range egg
For the filling:
• 100g unsalted butter, very soft or at room temperature
• 100g light brown sugar
• 1 tablespoon mixed spice
• 2 medium carrots – finely grated
• Zest of 1 orange
• 50g walnuts – roughly chopped
• 50g desiccated coconut
• 50g almond slivers (plus some for decorating)
For the glaze:
• 150g cream cheese
• 2 or 3 tablespoons icing sugar
• The juice of half and orange
Words by:
Rachel Green
Featured in:
December 2025
Two traditional turkey recipes, ideal for family get-togethers.
CRANBERRY & MAPLE GLAZED TURKEY WITH BUTTERNUT & PECAN STUFFING, SHERRY GRAVY
A couple of hours before cooking, take the turkey out of the fridge, remove any trussing string along with the giblets. Season the turkey with a little sea salt and black pepper and place a couple of the onion quarters inside the cavity. Place the turkey in a large roasting tin, breast side down, along with the giblets, bay leaf, remaining onions, carrots, rosemary and water. Roast in the preheated oven for about 1½ hours.
Whilst the turkey is in the oven, make the cranberry sauce and stuffing.
To make the cranberry sauce, place all the ingredients into a saucepan with a dash of water and bring to the boil. Allow to simmer until the fruit has softened, then remove from the heat and leave to one side.
To make the stuffing, put all the ingredients into a mixing bowl and gently fork the mixture together until combined. Season to taste. Divide the mixture into 12 equal sized balls, weighing for accuracy, if you like. Place the stuffing balls on a flat baking sheet lined with parchment and set aside until required.
After 1½ hours, turn the turkey over and roast for a further hour, basting the turkey at least twice during the cooking time. Take the turkey out of the oven, spread two-thirds of the cranberry sauce over the top of the turkey and put the turkey back into the oven for a further 15 minutes, basting twice. To check the turkey is cooked, using either a meat thermometer or a probe, push it into the thickest part of the thigh: the temperature needs to read around 68-70°C and the juices should run clear. When the turkey is cooked, take it out of the roasting tin and allow to rest for at least an hour, uncovered, in a warm place. In the meantime, put the stuffing balls into the oven to cook for about 25-30 minutes, or until golden brown.
Remove from the oven and keep warm.
Whilst the turkey is resting, strain the juices from the roasting tray through a sieve into a saucepan. Skim off most of the fat from the top of the roasting juices and add enough chicken stock to make one litre of liquid. Deglaze the roasting tray with the sherry and strain this into the saucepan too. Mix the flour into a paste with a little cold water and whisk into the liquid in the saucepan. Season with a little salt and pepper and bring to the boil, whisking all the time. Reduce the heat and allow to simmer for 20 minutes. Whisk in the Marmite and butter and check the seasoning. If the gravy is a little too thick, add a little more chicken stock.
Carve the turkey and serve with the stuffing balls, gravy and remaining cranberry sauce.
BOXING DAY TURKEY BIRYANI WITH POMEGRANATE AND TOASTED ALMONDS
Melt the butter and oil in a large, lidded casserole over a medium heat. Fry the onion for 5 minutes, stirring frequently, until golden brown. Add the garlic, ginger, chilli, turmeric, nigella seeds, cardamom pods, cinnamon and Balti paste, stirring well. Next add the rice and cook for a further 3 minutes, stirring frequently to coat.
Add the stock and bring to the boil. Season with a little salt and pepper and cover with a lid. Reduce the heat to a gentle simmer and cook for 12 minutes. Next, add the leftover vegetables and turkey, stirring gently to combine. Replace the lid and cook for a further 12 minutes. Turn off the heat and leave to steam for 10 minutes. Using a fork, gently break up the grains and then stir through the coriander and lemon juice.
Sprinkle over the pomegranate seeds, toasted almond flakes and chopped coriander and serve immediately.
With thanks to Golden Turkey and Traditional Farmfresh Turkey Association
www.goldenturkeys.co.uk
Recipes: rachel-green.co.uk
Photographs: michaelpowell.com
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Lincolnshire Life Magazine Newsletter 12/25 - mailchi.mp/lincolnshirelife.co.uk/lincolnshire-life-magazine-newsletter-12-25