Dinner - Christmas turkey recipes nigella lawson
Author: Roberto Leon
A brilliant recipe for using up turkey leftovers on Boxing Day. I have done an awful lot of jumping up and down and shouting about my way of making sure your turkey is going to be sure-fire succulent
- Ed’s Victorious Turkey Hash
- Nigella's turkey breast with Christmas stuffing
- Nigella Lawson's Spiced and Superjuicy Roast Turkey
- Nigella Lawson's Sausage-meat Bosomed Christmas Turkey
- Is Nigella Lawson really not cooking a Turkey this Christmas?
- Who is Nigella Lawson and how old is she?
- Can Nigella Lawson's guide for Christmas dinner reduce stress?
- What is the best way to cook a Christmas turkey?
Ed’s Victorious Turkey Hash
Ed's Victorious Turkey Hash from Nigella Lawson's Christmas cookbook. A brilliant recipe for using up turkey leftovers on Boxing Day.
Provided by: Nigella Lawson
Yields: 2 servings
Number of ingredients: 14
Provided by: Nigella Lawson
Yields: 2 servings
Number of ingredients: 14
Ingredients:
- 50g flaked almonds
- 15g butter
- 2 x 15ml tbsp olive oil
- 1 onion, peeled and chopped
- 2 red peppers, deseeded and chopped into approx. 1cm x 2cm pieces
- 1 clove garlic, peeled and minced
- 250g shredded cold turkey
- 75g pitted black olives
- 2 x 15ml tbsp soured cream
- 2 x 15ml tbsp leftover turkey stock
- 1 egg
- few dashes of Tabasco sauce, or to taste
- 75g flaked Parmesan
- 1–2 x 15ml tbsp chopped flat-leaf parsley to garnish (optional)
How to cook:
- Toss the flaked almonds in a hot, dry pan over a medium to high heat until toasted. Remove to a plate for a while.
- Add the butter and oil to the pan, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
- Stir in the garlic, then add the shredded turkey and cook until piping hot.
- Return the reserved toasted flaked almonds to the pan, add the olives and mix in.
- Whisk together the soured cream, turkey stock and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
- Finally, add the flaked Parmesan and stir until it begins to melt into the hash. On serving, sprinkle with chopped parsley, if wished.
Tags:
nigellas turkey breast with christmas stuffing
lawsons spiced and superjuicy roast turkey
nigellas turkey breast with christmas
nigella lawsons sausage-meat bosomed christmas turkey
christmas turkey recipes nigella lawson
lawsons sausage-meat bosomed christmas turkey
nigella lawsons spiced and superjuicy roast turkey
Nigella's turkey breast with Christmas stuffing
A moist roast turkey with a spicy Christmas stuffing. You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I know it might sound a bit of a faff, but take it from me that stuffing a whole double-breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in supermarkets.
Provided by: Nigella Lawson
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 13
Provided by: Nigella Lawson
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
- 100g/3½oz dried cranberries
- 100ml/3½fl oz Marsala
- 2 tbsp olive oil
- 2 banana shallots, finely chopped
- ¼ tsp ground cloves
- ½ tsp ground allspice
- 2 tsp chopped fresh sage
- 1kg/2lb 4oz Italian sausages
- 2 free-range eggs, beaten
- 50g/2oz parmesan, grated
- 60g/2¼oz breadcrumbs
- 5kg/11lb double breast turkey joint, boned, butterflied, with skin left on
- 4 tbsp duck or goose fat
How to cook:
- Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
- Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots.
- Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes.
- Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage.
- When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge.
- Preheat the oven to 200C/400F/Gas 6.
- Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well.
- Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint.
- Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat.
- Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.)
- Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet.
- Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice.
- As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.
Nigella Lawson's Spiced and Superjuicy Roast Turkey
You have only to try this method to be utterly convinced that it's a surefire way of cooking a succulent turkey.
Yields: 0 servings
Number of ingredients: 20
Yields: 0 servings
Number of ingredients: 20
Ingredients:
- Maple Syrup 3 tbsp
- Goose Fat Or Butter 75g
- Turkey 1 x 5.5kg/12lb
- Stalks From Medium Bunch Of Parsley
- Maple Syrup 4 tbsp
- Runny Honey 4 tbsp
- Piece Ginger (unpeeled), Cut Into 6 Slices 1 x 6cm
- Onions (unpeeled), Quartered 2
- White Mustard Seeds 2 tbsp
- Caster Sugar 200g
- Star Anise 4
- All-spice Berries 2 tbsp
- Cinnamon Stick 1
- Caraway Seeds 1 tbsp
- Bouquet Garni 1
- Black Pepper Corns 3 tbsp
- Packet Maldon Sea Salt 1 x 250g
- Large Orange, Quartered 1
- Cloves 4
- Water 6ltr
How to cook:
- 1. Put the water into your largest cooking pot or a bucket or plastic bin. Squeeze the juice from the orange quarters into the water before you chuck the husks in, then add all the other ingredients, stirring to combine the salt, sugar, syrup and honey.
- 2. Remove any string or trussing from the turkey, shake it free, remove the giblets (if not already done) and put them in the fridge (or straightaway set about making the stock for the gravy), then add the bird to the liquid, topping up with more water if it is not completely submerged.
- Keep covered in a cold place, even outside, overnight or for up to a day or two before you cook it, remembering to take it out of its liquid (and wipe it dry with kitchen paper) a good hour before it has to go into the oven. Preheat said oven to 200C/gas 6.
- 3. Melt the goose fat (or butter) and maple syrup together slowly over a low heat. Paint the turkey with the glaze before roasting in the oven, and baste periodically throughout the cooking time. Roast for 21/2 hours.
- 4. When you think it's ready, pierce the turkey with the point of a sharp knife, where the body meets the leg, and if the juices run clear, it's cooked, if still pink, cook it for longer until they run clear, or use a meat thermometer. Then take the turkey out of the oven, and let it sit, tented with foil, for 20-40 minutes or even longer if you like, as I do.
Nigella Lawson's Sausage-meat Bosomed Christmas Turkey
I have done an awful lot of jumping up and down and shouting about my way of making sure your turkey is going to be sure-fire succulent
Yields: 0 servings
Number of ingredients: 2
Yields: 0 servings
Number of ingredients: 2
Ingredients:
- Good Sausage Meat 900g
- Turkey 1 x 5.5kg/12lb
How to cook:
- Remove any string or trussing from the turkey and shake it free. (Take out the giblets as soon you get the bird home and stash them separately in the fridge, throwing away the liver, Im afraid to say, but keeping the rest for the allspice gravy, see links at bottom of page).
- Before putting the turkey in the fridge, wash the inside of the bird with cold running water. Drain well and blot dry with kitchen towels. The important thing is that you take it out of the fridge a good hour before you want to start cooking it, so that its at room temperature when you begin.Preheat the oven to 200C/180C fan/400F/gas 6.
- Take your turkey and, using your fingers, wiggle some
- space between the skin and the breast of the bird, being careful not to tear the skin (mind you, turkey skin is so tough youd probably need talons to rupture it). Into this space, squeeze the sausage meat, pushing, pressing and coaxing so that it covers the whole breast.
- Then, from on top of the skin, mould it with your hand so that the breast is voluptuously but smoothly bulging. Secure the flaps of skin over the cavity with a metal skewer so that the sausage meat doesnt escape during cooking.
- Put the turkey breast up in a roasting tin and roast for about 2 hours and 40 minutes, basting periodically. The skin really crisps up as the turkey roasts, and the sausage meat, which drips down into the breast as it cooks, keeps the meat from drying out. To ensure the turkey doesnt brown too rapidly, cover it loosely with a sheet of buttered foil halfway through the roasting time.
- When you think its ready, pierce the turkey with the point of a sharp knife where the body meets the leg if the juices run clear its cooked, if still pink, cook it for longer until they run clear.
- Or, if you want to be really scientific, use a meat thermometer. Then take the turkey out of the oven and let it sit, tented with foil, for 20-40 minutes or even longer if you like, as I do.
