ROAST TURKEY WITH GARLIC SOURDOUGH STUFFING
Ruth now writes the entertainment pages for NZ Life and Leisure.
Basting the bird with cream keeps the flesh moist and adds tremendous flavour to the pan juices, which form the base for the gravy. You can stuff the turkey up to two days ahead as the stuffing does not contain egg.
NAOMI'S MUSHROOM & CHICKEN LIVER STUFFING
Fiona Smith is a senior food writer for Cuisine.
This is my mother’s special stuffing; it’s very rich and a good contrast to delicate turkey or chicken meat. It’s also my favourite!