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Roast turkey with sweet chestnut, cranberry and port stuffing
Roast turkey with sweet chestnut, cranberry and port stuffing

Before you jump to Roast turkey with sweet chestnut, cranberry and port stuffing recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your kitchen area more green.

Let us begin with something quite simple, changing the light bulbs. This will certainly go beyond the kitchen, but that is okay. You need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost a little bit more initially, but they last ten times longer, and use much less electricity. Making use of these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is actually another good thing to do. The family spends a lot of time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. Of course this also happens in some other rooms, not simply the kitchen. Try keeping the lights off unless you absolutely need them, and notice just how much electricity you can save.

The kitchen on its own provides you with many small means by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let’s go back to roast turkey with sweet chestnut, cranberry and port stuffing recipe. To cook roast turkey with sweet chestnut, cranberry and port stuffing you only need 16 ingredients and 18 steps. Here is how you do that.

The ingredients needed to make Roast turkey with sweet chestnut, cranberry and port stuffing:
  1. Get 2 cloves garlic
  2. Take 150 g chestnuts
  3. Prepare 1 handful walnuts
  4. Provide 100 g cranberries
  5. Provide 1 small bunch fresh sage
  6. Prepare 1 small bunch fresh thyme
  7. Prepare 2 limes (zest of)
  8. You need 7 sausages
  9. You need 100 g breadcrumbs
  10. Use 1 large onion
  11. Prepare 100 ml port
  12. You need 1 slosh cava (optional)
  13. Provide 1 piece fresh ginger
  14. You need 1 turkey
  15. You need string
  16. Provide 1 stem celery
Steps to make Roast turkey with sweet chestnut, cranberry and port stuffing:
  1. Soak the cranberries in port and grated ginger for at least an hour
  2. Put the chestnuts on to boil for half an hour or so, leave them to cool and then peel them (I did this the evening before and once peeled, put them in the fridge)
  3. If you are going to make stock, put the turkey bones (or neck and giblets) into a large pan with some celery sticks, a leek, a couple of onions, 2 carrots, some bayleaves, generous pinch of salt, a large piece of peeled ginger and water (should almost cover ingredients). Covered and simmered for a couple of hours. This provided heaps of stock, some of which I put into the freezer for future soups, and some of which I put in the fridge for Christmas Day gravy.
  4. Chop the onion, celery and garlic as small as poss. Chop the walnuts and chestnuts and grate the bread. Wash and chop the herbs and get the meat out of the sausages.
  5. Sauté the onions and garlic in a little oil for about five minutes.
  6. Add the sausage meat and stir
  7. Add the port and cranberries and leave to simmer for 10 minutes. (I had an opened bottle of cava in the fridge so couldn't resist adding a slosh of that too)
  8. Add the nuts and breadcrumbs, stir well and simmer another 5-10 minutes until the liquid has been absorbed
  9. Add the herbs, stir well, cover and leave covered for 5 minutes more.
  10. Taste and add salt and black pepper accordingly. Put in an airtight container and store in the fridge if it is for future use. Or just start stuffing if you are doing the whole marathon in one go.
  11. This is what the stock looked like after 2 hours.
  12. Preheat the oven to 250º. Stuff your turkey (or bird of choice). I used string to tie ours but this isn't strictly necessary and I wouldn't have done so if it hadn't been deboned.
  13. Put the turkey in the oven, I put it in like this, with the baking sheet underneath to catch all the juices. After the first 30 minutes, put the heat down to 180º and then cooking time will be proportional to the size of your turkey - roughly 30 minutes per kg.
  14. To check that the turkey is done, stick a prong just above the leg. If the juices that come out are clear, it is fully cooked.
  15. Leave the turkey to rest for half an hour before carving
  16. While it is resting, heat the stock up and carefully pour the juices into the pan to make the gravy. Get your veg ready
  17. And put your par-boiled potatoes and parsnips in the baking sheet. Add salt and pepper and put in a very hot oven (25º) for half an hour so they crisp up nicely.
  18. Serve the carved turkey on large warmed plates so that family and friends can serve themselves. Enjoy and Happy Christmas!!!

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