ESG ES - Recipes: Oven-Roasted Christmas Turkey

1 turkey
30g brown sugar
2 green apples, cut into 0.5cm cubes
50g butter
1 stalk celery, cut into 0.5cm cubes
1 carrot, cut into 0.5cm cubes
80g shallots, cut into 0.5cm cubes
100g white button mushrooms, cut into 0.5cm cubes
100g shitake mushrooms, cut into 0.5cm cubes
150g bread crumbs
2 eggs, lightly beaten
1 ginger, 3cm knob, peeled and shredded
50g pine nuts, roasted
100g chestnuts, roasted
50g dates, seeded
salt to taste
pepper to taste

  1. Melt sugar in a pan, add apple cubes and caramelise. Remove and set aside.
  2. In the same pan, melt butter and pan-fry celery, carrot, shallots and mushrooms, then add apples, bread crumbs, eggs, ginger, pine nuts, chestnuts, dates, salt and pepper.
  3. Clean the turkey and pierce a skewer through the legs to hold them together. Stuff pan-fried ingredients into the turkey and use a skewer to secure.
  4. Place on a roasting tray and put in a pre-heated oven at 180°C – 190°C. Roasting usually takes approximately 1 hour per kg. Keep basting the turkey with its own juices while roasting to add flavour and prevent it from drying out in the oven’s dry heat.