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.

Coronation turkey

Serves 2
400g chopped leftover roast turkey
1 tbsp butter
1 onion
1 tbsp mild curry powder
zest and juice of 1 lemon
60g unsalted cashew nuts
50g dried apricots, chopped
90g natural yogurt
2 tbsp chopped flat-leaf parsley
black pepper
fresh white bread and rocket, to serve

In a saucepan, heat the butter and sauté the onion for 10 mins, until very soft. Add the curry powder and stir for 1 min. Add the zest and juice of the lemon and transfer to a bowl. Stir in the turkey.
Crush the cashew nuts lightly with the end of a rolling pin. Stir them into the turkey mixture, along with the apricots, yogurt and parsley. Season with black pepper and chill for a minimum of 30 mins until needed. Serve with rocket in a sandwich on fresh white bread.

Other festive leftover recipes from our Christmas 2015 issue:

• Christmas pudding sausage rolls
• Turkey pancake rolls
• Orange and cinnamon potato cake
• Mulled wine sorbet

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