t: 01923 836 456
e: denise@jewishcookery.com

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Method

1. Preheat oven to 400Â°F.
2. Wash and dry turkey, rub well inside with salt, pepper and paprika.
3. Peel, quarter apples then core and chop them. Combine apple with nuts, chestnut puree, finely chopped marzipan and cinnamon.
4. Stuff the neck cavity with this mixture. Using household string tie the turkey together to prevent the stuffing from coming out.
5. Pour the chicken stock and white wine into the roasting tin. Roast turkey breast side down, covered with aluminium foil in oven for 1 hour.
6. Turn turkey over and continue to roast for 1 1/2 hours longer.
7. Put turkey on meat dish and leave to stand in oven for 15 minutes after it has been switched off. Strain the cooking juices into a small saucepan. Mix the corn starch with 2 tablespoons of reserved cooking juices. Stir in the brandy, salt, pepper and cinnamon. Bring to the boil and simmer for 3 minutes or until thickened. Pour over turkey.
8. Serve accompanied by dried cranberries and roast potatoes.

cook: Winter

Hazelnut Stuffed Turkey with Brandy Sauce

Turkey is a special occasion meal and this is a perfect festive recipe. I love the hazelnut and apple and marzipan stuffing which cooks gently inside the turkey neck cavity. The cooking time is an estimate; weigh the stuffed bird before roasting. As a general guide ~ If the turkey weighs under 4kg, allow 20 minutes per kg plus 70 minutes cooking time - and if it is over 4kg allow 20 minutes per kg plus 90 minutes cooking time. Remember that fan assisted ovens cook quicker than conventional ovens so adjust your timings accordingly.

Preparation Time: 20 minutes
Cooking Time: 2 hours and 35 minutes plus 15 minutes to stand
Serves: 8 people

Ingredients:

1 turkey weighing 6 ½ pounds
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 cup chestnut puree/canned)
2 eating apples
1 ¼ cups chopped filberts
1 cup marzipan
1 teaspoon cinnamon
2 cups hot chicken stock
1 cup white wine

Brandy Sauce
3 tablespoons brandy
2 tablespoons corn starch
1 teaspoon cinnamon

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