Christmas Dinner with all the trimmings

Marks and Spencer's Christmas Dinner recipes, which featured on The Today Show.


  • for the zesty cranberry sauce
  • 10 0g light muscovado sugar
  • 2 whole oranges
  • 250 g pack fresh or frozen cranberries
  • for the christmas herb stuffing
  • 125 g / 4½ oz butter
  • 1 onion, finely chopped
  • large sprig of thyme and rosemary, chopped leaves only
  • 200 g / 7 oz white breadcrumbs
  • salt and freshly ground black pepper
  • 3 tbsp. fresh parsley, chopped
  • for the christmas roast turkey
  • 1 turkey, 8-11lbs 5.5kg, legs boned and rolled
  • 0.50 onion
  • 5 g fresh herbs (rosemary, thyme, parsley)
  • salt and freshly ground black pepper
  • for the christmas roast turkey gravy
  • 1 l chicken stock
  • turkey trimmings
  • 20 g goose fat or turkey fat
  • turkey settlement from roasting tray
  • 100 ml red wine
  • 25 g corn flour
  • 25 g large diced carrots
  • 25 g chopped celery
  • 25 g large diced onion
  • 25 g sliced leeks
  • herbs trimmings
  • bay leaf
  • salt and freshly ground black pepper
  • for the roast potatoes
  • 1.50 kg m&s potatoes, peeled
  • 50 ml olive oil
  • 1 bulb garlic, broken into cloves
  • 1 bunch fresh rosemary leaves picked
  • 50 g butter, cut into little cubes
  • 2 tblsp goose fat or turkey fat
  • 1 bunch fresh thyme leaves picked
  • 2 fresh bay leaves


  1. To make Zesty Cranberry sauce
  2. Tip the cranberries and sugar in a pan.
  3. Add in a small amount of water.
  4. Bring to the boil and then simmer until tender but still holding their shape – this will take about 5 mines if using frozen cranberries or 8-10 mines.
  5. Peel the zest from the orange and cut into small strips cut the orange into segments, add the orange zest and segments into the pot.
  6. Squeeze the orange juice into the pot and stir.
  7. The sauce will thicken as it cools.
  8. Will keep in the fridge for 1 week.
  9. On the day, bring to room temperature before serving.
  10. To make the Christmas Herb Stuffing
  11. Melt butter in a large frying pan and gently sauté onion for five minutes until soft.
  12. Stir in the dried herbs for one minute then add breadcrumbs to absorb butter.
  13. Take off the heat and add in the freshly chopped herbs.
  14. Season the stuffing with salt and pepper.
  15. To make the Christmas Roast Turkey
  16. Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
  17. Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
  18. With a thin, sharp knife, bone both legs and stuff with herb stuffing.
  19. Roll the legs and tie with butcher’s string.
  20. Wrap tightly in tin foil and chill to set the shape.
  21. Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
  22. Place ½ an onion and fresh herbs in the cavity
  23. Season well, place in a roasting tin and cover loosely with butter paper or foil.
  24. Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes.
  25. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
  26. Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
  27. To make the Christmas Roast Turkey Gravy
  28. Place the roasting tray on the stove and add fat
  29. Fry off the aromatic vegetables and the turkey trimmings
  30. Add in the wine and stock
  31. Add in herbs trimmings
  32. Cook for 20 minutes and strain
  33. Reduce the gravy and thicken with corn flour
  34. Season to taste and add freshly chopped herbs
  35. Use all trimmings in the gravy as each items has flavour to add to the gravy
  36. To make the Roast Potatoes
  37. Preheat your oven to 190ºC/375ºF/gas 5.
  38. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right.
  39. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, and then drain in a colander and leave to steam dry for 3 minutes.
  40. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.
  41. Tip your potatoes into a tray or pan in one layer, and add your fat –, butter, turkey or goose fat – then season really well with salt and pepper.
  42. Roll the potatoes in the fat and cover put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
  43. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that's in contact with the pan, the crispier it will be.
  44. Whichever fat you're using, you now want to prepare the rest of the flavourings. Add olive oil to a small bowl and add the herbs, garlic, and mix it up a bit.
  45. Add the flavour to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking..
  46. Transfer to a draining plate before serving the roast potatoes into bowl to serve family style at the table


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