Turkey crown with mulled jelly glaze and stuffing

Serves 6, with 10 stuffing balls
turkey crown, plus meat and trimmings from remainder of bird
1½ bottles red wine
2 cinnamon sticks
1 orange
30g sugar
dash of port
whole nutmeg
2 bay leaves, plus extra for decoration
1 sheet of gelatine
500g apricots, prunes and figs, plus extra for decoration
80g cranberries, plus extra for decoration
300g breadcrumbs
3 eggs
2 tbsp allspice
60g butter
plain flour, to dust
salt and black pepper
orange peel, for decoration

In a large saucepan, combine 1 bottle of wine, 1 cinnamon stick, the zest and juice of the orange, the sugar and the port. Grate in 1 tbsp of nutmeg, then bring to the boil. Simmer for 10 mins.
With the turkey crown in the roasting tin, add the leftover turkey pieces, ribcage and fat to the simmering wine. Season with salt and pepper and add the bay leaves. Simmer on a rolling boil for 1 hr, covered, and then a further hour, uncovered. Remove the turkey pieces and discard. In a separate bowl, soak the gelatine leaf in cold water for 5 mins. Squeeze it dry and add to the mixture. Leave to cool completely before transferring to a bowl. Keep chilled.
Preheat the oven to 190°C/gas mark 5. To make the stuffing and stuffing balls, chop the apricots, figs and prunes roughly. Place into a bowl with the cranberries, breadcrumbs, eggs and allspice. Combine thoroughly and season.
Massage the bird with the butter, on top and underneath the skin. Pour over the remaining red wine and stuff the turkey with a third of the stuffing mixture at the top of the bird. Weigh the stuffed bird then times the number of kilos by 35 mins to find the cooking time. Grease a separate baking tray, then dust hands with flour and roll the remaining stuffing mixture into 10 balls. Place on the tray and set aside.
Cover the crown loosely with tin foil and roast for 1 hr. Position a third of the jelly on top of the bird, re-cover and cook for 1 hr. Add another third, then add the remaining jelly 30 mins before the end of cooking. Roast for the calculated cooking time, until the juices run clear when a skewer is inserted.
Once cooked, remove from the oven and turn the temperature to 180°C/gas mark 4. Cook the stuffing balls for 15-20 mins, until golden and cooked through.
Allow the bird to rest covered in tin foil for 15 mins. Decorate with the extra figs, prunes, apricots and cranberries, orange peel and the second cinnamon stick. Serve with roasted potatoes, carrots, parsnips and onions, and stuffing balls.

Other turkey recipes from our Christmas 2015 issue:

• Turkey wellington
• Turkey drumstick with rosemary and thyme crumb crust
• Whisky and beetroot sausagemeat stuffing
• Apricot and cognac stuffing

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Rolled and stuffed turkey breast

Serves 8
2kg skinless boneless turkey breast

For the stuffing
50g dried cranberries
25g pecans
1 onion
zest 1 orange
75g sourdough breadcrumbs
500g good quality pork sausagemeat
salt and pepper

For the topping
4 rashers thin cut smoked streaky bacon
25g pecans
15g dried cranberries
50g coarse sourdough breadcrumbs
2 tbsp cranberry jelly

For the gravy
1 litre poultry stock
2 tbsp plain flour
150ml port
2 tbsp cranberry jelly

To make the stuffing, place roughly chopped cranberries and pecans in a mixing bowl. Peel and finely chop the onion. Add to the bowl with the finely grated zest of the orange. Add the breadcrumbs and sausagemeat. Season with salt and pepper, mixing until well combined.
Place the turkey on a large sheet of cling film and slit it lengthways, horizontally. Cut almost but not all the way through so that it remains joined on one side. Open it out and cover with another sheet of cling film. Flatten out using a rolling pin until the meat is an even thickness. Spread about two-thirds of the stuffing mix down the length of the turkey breast. Roll the meat up and secure with string. Place on a rack over a large roasting tin. Pour 400ml boiling water into the roasting tin. Cover with a tent of foil and pinch the edges to the tin to seal. Cook in a preheated oven 200°C/gas mark 6 for 20 mins then reduce the temperature to 150°C/gas mark 2. Cook for a further 2 hrs.
To make the topping, finely chop the bacon and dry fry until crisp. Chop the pecans and cranberries and add to the pan with the breadcrumbs. Cook, stirring, until the bread is lightly toasted in places. Set to one side.
Roll the remaining stuffing into eight balls and place in a small lightly oiled baking tin. Remove the turkey from the oven and transfer to a serving plate. Set to one side to rest. Increase the oven temperature to 190°C/gas mark 5 and place the stuffing balls in the oven to cook for 25 mins. To make the gravy, pour the juices from the roasting tin into a bowl. Spoon off the fat that floats to the surface. Place the roasting tin on a high heat, add flour and stir to scrape sediment from the tin. Cook for 1 min. Pour in the port and stir well. Add the stock, bring to boil and simmer for 5 mins. Add the turkey juices, bring back to the boil and cook for a further 3 mins. Add cranberry jelly and stir until dissolved. Strain into a serving jug.
Spread the top of the turkey with the cranberry jelly. Sprinkle and press the topping over the turkey and serve with the stuffing balls alongside.

Other Christmas roast recipes in our Christmas 2014 issue:

• Roast rib of beef, Yorkshire pudding and red wine gravy
• Roast goose with stuffed apples and plum sauce
• Sprouts with bacon, chilli and garlic
• Roasted lemon and rosemary potatoes
• Roast mixed vegetables
• Potato and thyme cakes

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.