Classic turkey roast with eggnog stuffing & walnut potato salad
Serves: 10 | Preparation time: 20 minutes | Cooking time: 180 minutes
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
- 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!