CLASSIC CHRISTMAS TURKEY WITH EGGNOG STUFFING, WALNUT POTATO SALAD


20 MINUTES

PREPARATION TIME

180 MINUTES

COOKING TIME

10 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 x size 40 Ingham’s whole turkey
  • 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


METHOD

  1. 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.
  2. 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.
  3. 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.
  4. Carve the turkey, then serve with the stuffing, potato salad, cabbage, onions and gravy.


If you squint a bit….and spray some snow effects on the windows…it could be just just Europe, right? Well, maybe not outside, but in certainly can be at the table. Egg nog, nuts and a classic potato salad. Worthy as a classic.



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