Ö÷²¥´óÐã

Cranberry Sauce

• 225g fresh or frozen cranberries, defrosted
• 125g demerara sugar
• Grated zest and juice of 1 orange
• 1cm piece fresh root ginger, peeled and chopped
• 2 tbsp portÌýÌýÌý
  Ìý

Place the cranberries in a small pan with the sugar, orange zest and juice and ginger. Heat gently until the sugar has dissolved.

Simmer for 5 minutes until the cranberries pop and the sauce is thickened. Stir in the port.

Check the sweetness, then spoon into a serving dish.

Pork, Sage and Onion Stuffing (for turkey)

• 1 large onion, finely chopped
• 1 heaped tsp dried sage
• 4 heaped tbsp white breadcrumbs
• 2-3 tbsp boiling water
• 900g sausage meat
• Salt and freshly ground black pepper

Mix the onion, sage and breadcrumbs in a large bowl then add the boiling water and stir. Work the sausage meat into it and season.

Prune and Foie Gras Stuffing (for goose)

• 40-50 prunes, stoned and soft
• 300ml white wine or 150ml dry white vermouth
• 425ml beef stock
• 1 goose liver, finely chopped
• 2 tbsp finely chopped shallots
• 10g butter
• 150ml port
• 110g foie gras, chopped
• 2-3 tbsp breadcrumbs
• Pinch of allspice
• Pinch of thyme
• Salt and pepper to taste

Simmer the prunes with the wine and stock in a covered pan for about 10 minutes, until tender. Drain them, reserving the cooking liquid.

Sauté the goose liver and shallots in butter in a small frying pan for 2 minutes. Scrape into a mixing bowl.

Boil the port in the frying pan until reduced to 2 tbsp. Add to the mixing bowl.
Add the foie gras and seasonings to the bowl and mix well until everything is incorporated. If the mixture is too wet for easy stuffing, beat in the breadcrumbs.

Season to taste with the allspice, thyme, salt and pepper. Fill each prune with 1 tsp stuffing, then stuff them into the cavity, and skewer or tie closed.

Chestnut and Apple Stuffing (for turkey)

• 450g eating apples, peeled and cored
• 900g tinned, whole unsweetened chestnuts, roughly mashed
• 175g salted or fresh belly of pork, cut into small dice
• 2 shallots, finely chopped
• Handful parsley, finely chopped
• 1 egg

Gently stew the apples, covered, in 1 tbsp water until reduced to a pulp. Add to the roughly mashed chestnuts, pork, shallots and parsley and bind with the egg. Fill the cavity.

Apricot Stuffing (for turkey and chicken)

• 150-175g dried apricots, diced
• 350ml Grand Marnier
• Turkey liver and heart
• 225g unsalted butter
• 200g coarsely chopped celery
  1 large onion, chopped
• 450g pork sausage meat
• 450g herb stuffing mix
• 115g slivered almonds
• 450ml chicken stock
• ½ tsp dried thyme
• Salt and freshly ground black pepper

Bring the apricots to the boil with 225ml of the Grand Marnier and remove from the heat.

Simmer the turkey liver and heart in water to cover for 5 minutes, then cool.

Melt half the butter in a large frying pan over medium heat. Add the celery and onion and fry, stirring for 10 minutes. Put into a large mixing bowl.

In the same pan, fry the sausage meat until opaque. Add to the mixing bowl, along with the stuffing mix, almonds, apricots and their liquid and stir.

Heat the remaining butter and the stock in a small pan until the butter melts, then pour over the stuffing mixture with the remaining Grand Marnier. Stir well to incorporate, and season with the thyme, salt and pepper.

Country stuffingÌý(for turkey and chicken)

• 175g butter
• 225g onion, finely chopped
• 115g green pepper, finely chopped
  150g heart of celery, finely chopped
• 200g corn bread, finely crumbled
• 350g crumbled toast
• 2 hard-boiled eggs, coarsely chopped
• 110ml chicken stock
• 3 eggs
• Salt and freshly ground pepper, to taste

Melt 60g butter in a pan and fry the onion, pepper and celery, stirring, until they are just turning tender. Set aside.

Put the crumbled corn bread and toast in a mixing bowl. Add the hard-boiled eggs, celery mixture and all the remaining ingredients. Stir well to blend.

Orchard stuffing (for turkey and chicken)

• 175g butter
• 300g onions, finely chopped
• 2 Bramley apples, cored and cut into chunks, but not peeled
• 450g sausage meat
• 350g white bread, coarsely crumbled
• 350g whole-wheat bread, coarsely crumbled
• 350g white bread, coarsely crumbled
• 2 tsp dried thyme
• 1 tsp dried sage
• 20g chopped flat-leaf parsley
• 175g pecan halves
• Salt and freshly ground pepper, to taste

Melt half the butter in a pan. Add the onions and cook over a low heat until tender and turning gold – about 25 minutes. Pour into a large mixing bowl.

Melt the remaining butter in the same pan. Add the apple and cook until lightly gold but not mushy. Scrape into the mixing bowl.

Crumble the sausage meat into the pan and cook over medium heat, stirring, until lightly browned. Transfer with a slotted spoon to the mixing bowl, reserving the fat for basting the bird later.

Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird.

Peters Perfect Turkey Gravy

• Turkey neck and giblets
• 1 onion, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 2 bay leaves
• Few sprigs fresh thyme
• 3 tbsp plain flour
• Gravy browning
• Salt and freshly ground black pepper

Place the turkey neck and giblets in a saucepan with the vegetables, herbs and 600ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and reserve.

To make the gravy, pour 3 tbsp fatty juices from the turkey roasting tin into a pan and stir in the flour. Cook, stirring, for about 1-2 minutes until lightly browned.

Pour in the giblet stock and 150ml turkey juices (or wine) and bring to the boil, stirring. Add a llittle gravy browning, season to taste and simmer, uncovered, for 10 minutes.