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    Colm Hayes Friday 20 December 2013


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    Today on Thank Feck It's Friday we have Kevin Dundon in studio, to let you in on all his Christmas cooking tips and tricks. The instructions and ingredients for some of his Perfect Christmas Creations are below.


    Kevin’s Christmas Turkey


    There is something wonderfully satisfying about putting a beautiful turkey sitting in the middle of the table on Christmas day and serving your salivating family. If cooked properly the turkey can be a deliciously moist bird which can be enjoyed by all the family. Plan every aspect of your Christmas cookery carefully and meticulously and then you can relax a little more on the actual day.


    14lb/ 6.5kg approx Turkey

    250g Butter

    3 tbsp Sage

    1 medium sized onion

    Seasoning-Salt and Pepper



    1.                   400g Sausagemeat Stuffing (see recipe)
    2.                   400g Sage & Onion Stuffing (see recipe)



    Preheat the oven to 200C/400F/Gas Mark 6

    On Christmas morning prepare to stuff your turkey with your prepared stuffings.

    Soften the butter in a bowl add the sage and mix. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.


    Place the sausagemeat stuffing in the neck cavity and then line the cavity with some tin foil or parchment paper and loosely pack the sage stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing enclosed.

    Put the Turkey onto a large roasting tray and place in the preheated oven.


    Put the turkey into the oven and begin to bake. If you feel the turkey is browning too quickly you can cover down the turkey with some tin foil for the first two hours.


    Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven. In total it should take about 4 hours. When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.


    Allow the meat to rest when it comes out of the oven and carve as required.


    Traditional Stuffing

    Try adding cranberries to this stuffing before placing in the oven, it can be served as a side dish if you prefer not to stuff your turkey.

    250g fresh white breadcrumbs

    150g butter

    1 large onion, finely chopped

    1 tablespoon chopped Sage

    1 tablespoon fresh thyme

    4 tablespoons chopped fresh flat-leaf parsley


     Preheat the oven to 180C/350F/Gas Mark 4.


    To make the stuffing, melt the butter in a large frying pan and add the onion. Sauté the onion for 3-4 minutes until softened and translucent but not coloured.


    In the meantime, put the breadcrumbs and herbs into a large bowl ensuring the herbs are mixed through, season to taste.


    Pour the heated butter and onion over the breadcrumb and herb mixture and place in a preheated oven for 20 – 25 minutes until golden. Remove from the oven and serve immediately.


    If you are using this stuffing for the Turkey please ensure the stuffing is cooled down before placing in the turkey cavity.




     This is my Mum’s recipe and they’ve never failed me. There’s no doubt that the fat from the roast meat makes the best roast potatoes. Alternatively if you ever roast a goose or duck save every drop of the fat and freeze it down in ice cube trays, then bag it to use at your leisure – even a couple added to your oil will help the flavour.

    Serves 4-6


    675 g/1 1/2 lb floury potatoes cut into large even-sized chunks (such as Rooster or Golden Wonder, preferably all similar in size)

    vegetable oil, or dripping, goose or duck fat

    Salt to season


    Preheat the oven to 220C/425F/Gas 7. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out.


    Meanwhile, preheat a roasting tin with a 4 tbsps of oil, or dripping, duck or goose fat for a few minutes until just smoking. Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork. Carefully tip them into the hot oil, basting the tops.


    Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over. Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.


    To serve, tip the roast potatoes into a warmed serving dish.





    Insane Cheapness

    Colm is chatting to listeners with some tales about the cheapest people they've ever met!

    Thank Feck It's Friday

    A very festive edition of Thank Feck It's Friday, with Lotti Ryan, Alan Short, Pat Thomas of the Vintage Cocktail Club, and chef Kevin Dundon. Music today is provided by The Dublin Gospel Choir and The Jigsaw Jam.

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