Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, roast turkey with sweet chestnut, cranberry and port stuffing. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Great recipe for Roast turkey with sweet chestnut, cranberry and port stuffing. I like to experiment with Christmas stuffings and this year decided on a nutty sausage one with some.fresh herbs and port to boost the soft sweetness of the cranberries. When I went to collect my turkey (btw buy. Roast turkey with sweet chestnut, cranberry and port stuffing Becky Alicante, Spain I like to experiment with Christmas stuffings and this year decided on a nutty sausage one with some.fresh herbs and port to boost the soft sweetness of the cranberries.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have roast turkey with sweet chestnut, cranberry and port stuffing using 16 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Roast turkey with sweet chestnut, cranberry and port stuffing:

1. Get 2 cloves garlic
2. Get 150 g chestnuts
3. Get 1 handful walnuts
4. Get 100 g cranberries
5. Take 1 small bunch fresh sage
6. Make ready 1 small bunch fresh thyme
7. Prepare 2 limes (zest of)
8. Make ready 7 sausages
9. Get 100 g breadcrumbs
10. Prepare 1 large onion
11. Get 100 ml port
12. Get 1 slosh cava (optional)
13. Get 1 piece fresh ginger
14. Prepare 1 turkey
15. Prepare string
16. Prepare 1 stem celery

Place the turkey on a lightly greased wire rack in a baking dish. Brush with oil, sprinkle with salt and pepper and pour stock into the dish. Baste the turkey two or three times during cooking. Ovens vary - place a strip of foil lightly over the surface of the turkey.

Instructions 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!!!

Baste the turkey two or three times during cooking. Ovens vary - place a strip of foil lightly over the surface of the turkey. Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat, but especially roast turkey. This chestnut, cranberry and sausage stuffing recipe is super versatile and can also be used to stuff roast meats and/or cooked separately in an oven dish (see recipe notes for details). No Christmas dinner is complete without a serving of traditional chestnut stuffing alongside the turkey, pigs in blankets, sprouts, roast potatoes, cranberry sauce and gravy.

So that’s going to wrap it up for this exceptional food roast turkey with sweet chestnut, cranberry and port stuffing recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!