Classic turkey roast with eggnog stuffing & walnut potato salad
Serves:
10
Preparation Time:
20 mins
Cooking Time:
3 hours
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:
- Preheat oven to 220°C.
- 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.
- 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.
- 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.
- Carve the turkey, then serve with the stuffing, potato salad, cabbage, onions and gravy. Enjoy!