Stuffed turkey is now unquestionably a key part of the traditional Christmas dinner. However for many years the traditional British Christmas dinner consisted of roasted swan, goose, peacock or boar, the tradition of serving turkey reported starting only in the 16th and 17th centuries.
Whilst the classic sage and onion stuffing is still popular, nowadays it has to compete for our attention with the chestnut, bacon and cranberry, apricot and hazelnut or rustic chestnut varieties and many more…
Many other traditional seasonal foods such as pigs in blankets, parsnips or roast potatoes are being prepared with increasing creativity and inspiration, even the humble brussel sprout is now served creamed with crème fraîche, stir-fried with pine nuts or as part of a Boxing Day salad.
Ingredients to serve 8 people:
- 3.5-4 kg turkey
- Butter
- Turkey giblets
- 40gr of pancetta
- 100gr of sausage meat
- Breadcrumbs
- 2 apples
- 250 gr of boiled chestnuts
- 100gr of pitted prunes
- Salt
Mince and mix together the giblets, the pancetta and the sausage meat, add the breadcrumbs, the apples (peeled and sliced), the prunes (softened in warm water) and chestnuts and insert the mixture into the turkey cavity; add a knob of butter and salt and pepper. Close the opening and cook in the oven with a little butter at 220° for an hour, then at 180° for approximately another hour and a half. Occasionally baste the turkey with the natural juices at the bottom of the pan.
So what should accompany the Christmas dinner, be it traditional turkey, roast goose or even glazed duck? How about a Canti Merlot Sicilia IGT, a full-bodied, warm and mellow red? Served best at 18°, this grape with its intense sensation of fruit flavours is the perfect accompaniment to the Christmas turkey, duck, goose or even peacock!