Subscribe via RSS

Gordon Ramsay's roast turkey with lemon, parsley and garlic

Fruity turkey stuffing

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

  • Serves: 8-10

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

  • 30g (1oz) butter
  • 1 large onion, peeled and finely diced
  • 2 sticks celery, diced
  • 1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
  • 1 cooking apple, peeled and finely diced
  • 100g (3½oz) ready-to-eat prunes, chopped
  • 100g (3½oz) pecan nuts, toasted and roughly chopped
  • 2tbsp brandy or Marsala
  • 125g (4oz) coarse, day-old breadcrumbs
  • 4tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  1. Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
  2. Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
  3. Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

  • Calories 184(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 27%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 10%
  • £31-£50 9%
  • Less than £30 10%
  • I don’t know yet 5%
  • I’m not setting a budget 11%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Christmas pudding crumble

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

A really big sandwich that is packed full with leftover Christmas turkey, stuffing, sausage and salad leaves. A quick and easy snack for 2 people that will use up any leftovers you might have.

  • Serves: 2
  • Total time: 10 mins
  • Skill level: Easy peasy
  • Costs: Cheap as chips
  • 6 slices granary bread
  • 6 tsp mayonnaise
  • 6 slices cooked turkey
  • 2 tbsp cranberry sauce
  • 4 tsp cooked stuffing
  • 4 cooked chipolatas, halved lengthways
  • 2 handfuls of rocket and chard salad or other leaves
  • 4 cocktail sticks

This sandwich is not just good for leftovers, it’s perfect for festive lunches all the way through December

  1. Spread one side of each piece of bread with the mayonnaise. Top 2 slices of bread with the turkey slices and cranberry sauce.
  2. Put a second slice of bread, mayonnaise-side up, on top, then pile on the stuffing, halved chipolatas and a handful of salad leaves.
  3. Put the last slice of bread on top. Push 2 cocktail sticks into each sandwich to hold them together, then cut the sandwich in half and serve.

By Woman’s Weekly

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms: