Classic turkey roast with eggnog stuffing & walnut potato salad

Serves: 10  |  Preparation time: 20 minutes  |  Cooking time: 180 minutes

Ingredients:

1 x size 40 Ingham’s fresh whole turkey (seasonally available at Tasman Butchers)
3 cups multigrain breadcrumbs
½ cup chicken stock
½ cup cream
½ cup dark rum
2 tbsp unsalted butter, melted
2 tbsp brown sugar
1 tsp mixed spice
sea salt flakes and freshly-ground black pepper
1 tbsp celery salt
2 tbsp extra virgin olive oil
1kg Kipfler potatoes, washed
6 rashers bacon, sliced and fried
1 cup walnuts, chopped
4 boiled eggs, sliced
6 green shallots, finely sliced
½ bunch mint, finely sliced
¼ cup aioli
sautéed cabbage, baked onions and port gravy, to serve

Method:

1. Preheat oven to 220°C.
2. Combine the breadcrumbs, stock, cream, rum, butter, brown sugar and spice in a bowl and mix well. Season with salt and pepper, then press into the cavity of the turkey and seal with a skewer.
3. Rub the turkey with celery salt and half the olive oil, then arrange in a roasting pan. Cook Ingham’s whole turkey as per instructions on pack.
4. Place the potatoes in a saucepan of salted cold water and set over a moderate heat. Simmer for 20 minutes, until tender, then turn the heat off. Using a cloth, peel the potatoes while hot, then slice into discs. Mix with the bacon, walnuts, eggs, shallots and mint, then dress with aioli.
5. Carve the turkey, then serve with the stuffing, potato salad, cabbage, onions and gravy. Enjoy!