I have pretty much given up on cooking a whole bird, unless there is a huge crowd for Christmas – a boned-out breast is pretty easy and fuss free. For the stuffing I use tart dried apricots from Bridge Hill in Central Otago, but you could change the fruit as you prefer. Currants, cranberries, prunes or other dried fruit would be lovely here. The accompanying salad and dressing are inspired by one that LA-based chef Nancy Silverton served at her VWOAP dinner in August.
Recipe Tag: turkey
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!