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By Neven Maguire

TRADITIONAL THORNHILL TURKEY WITH TRIMMINGS

It’s definitely worth paying the extra to get a free range turkey — so look around to ensure you get the best.

Sage, Onion and Pine Nut Stuffing

Method

Melt Butter in pan and cook onions for a few minutes until they soften. Add the herbs, apricots and pine nuts. Mix well. Stir mixture into the white bread crumbs. Mix well. It’s now ready to use and stuff the turkey.

Trimmings

Rub the skin of the turkey all over with the butter and season with salt and pepper.

Stuff the neck cavity of the turkey with the stuffing. Fold the skin back over the stuffing and place under the turkey.

Turn turkey breast side up and tie the top of the drum sticks with string. Weigh the turkey to calculate required cooking time (approx 20-25 minutes per 1lb and add 20 minutes. Resting time 10 minutes).

When you push a point of a knife into the leg of the turkey and the juices run clear, it’s ready.

Loosely wrap in foil, leaving air to circulate around turkey. Baste. (Spoon over juice every 40 minutes). Unwrap foil for final 40 minutes to one hour. Add trimmings (see my tips) for final 30 minutes. Transfer to warm plate, remove strings, cover with foil leave to rest and garnish with trimmings and herbs.

For the trimmings

Cut bacon into small strips, use to wrap prunes. Add cocktail sausages and bacon-wrapped prunes to the turkey tin for the final 30 minutes of cooking time.

Gravy know-how

Remove roast from tin. Heat juices in roasting tin over a gentle heat. Slowly stir in 1 tbsp flour. Cook for two minutes. Pour in 3 tbsp of port or red wine, gradually slowly add 1 pint stock and bring to the boil. Simmer, stirring occasionally for 10 minutes until reduced and thickened. Season to taste.

If you have the giblets with your turkey make a giblet stock. I always soak the giblets over night in cold water then drain water. Place giblets in a pan with 6 peppercorns, 1 carrot and chopped onion, 2 bay leaves and thyme. Pour in two pints of water, bring to the boil and simmer for 45 minutes.

Christmas Dessert

MULLED FRUIT TRIFLE

This is a lighter alternative to the Christmas Pudding. It is also very quick and easy to make. The trifle and be made Christmas Eve. This is a dessert all the family will enjoy.

Serves 6 Custard

Method:

Place the milk and cream in a heavy based pan. Heat gently until almost boiling. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.

Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.

Trifle

Method:

Place the port, sugar and mixed spice in a saucepan, bring to the boil. Reduce heat and simmer for 5 minutes until syrupy. Stir in the frozen forest fruits.

Scatter the Madeira cake over the base of a 1.4 litre/2 ? pint trifle bowl. Spoon over the forest fruits and syrup. Top with custard. Whip the cream to form soft peaks. Place spoonfuls of cream on top of custard. Chill for 1 hour before serving. You can make this 24 hours ahead but finish with whipped cream just before serving. Sprinkle with chocolate curls. Enjoy.