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    Cider roast turkey

    To serve our Christmas lunch at 2pm

    Crisp-topped sproutsChristmas menu - serves 8

    Cider roast turkey
    Glazed apples & pears with sticky shallots
    Chestnut & cranberry roll
    Creamy parsnip & squash bake
    Crisp-topped sprouts
    Christmas spiced red cabbage
    Buttery caraway carrots
    Golden roast potatoes
    Bread & walnut sauce
    Cranberry & Champagne sauce


    Pudding

    Festive date and pecan pudding served with Custard chantilly and Stem ginger & brandy cream.

    Getting ahead

    All make-ahead dishes should be kept in the fridge or freezer until ready to be cooked.
     

    Golden roast potatoesUp to one month ahead


    Up to four days ahead


    Up to two days ahead


    Christmas Eve

    Christmas Day

    Chestnut and cranberry roll9.30am: Stuff the turkey, weigh and calculate cooking time. Heat oven to 190C/fan 170C/gas 5.

    10am: Put the turkey in to roast (timings based on a 4.5kg turkey).

    11am & 12pm: Check the roasting tin- add more cider if needed.

    12.30pm: Remove the foil from the turkey to let it brown.

    1pm: Leave the turkey to rest. Put the potatoes in the oven to roast, if frozen (if not, put in at 1.10pm). Make the gravy.

    1.30pm: Turn oven up to 220C/fan 200C/gas 7. Turn the potatoes and add the stuffing roll to oven to reheat.

    1.45pm: Rehead the apples, pears and shallots in the oven if room, or in the microwave if not, adding a little extra glaze. Cover the parsnip bake with foil and put into the oven to rehead. Finish sprouts, carrots, cabbage and cranberry sauce. Take foil off the stuffing roll.

    2pm: Serve and enjoy! Warm the pudding in the oven's residual head while you eat.

     

     

     

     

     

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