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

Ingredients

  • 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
  • 0.5 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
  • 1.5 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

Method

  • To make Zesty Cranberry sauce
  • Tip the cranberries and sugar in a pan.
  • Add in a small amount of water.
  • 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.
  • 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.
  • Squeeze the orange juice into the pot and stir.
  • The sauce will thicken as it cools.
  • Will keep in the fridge for 1 week.
  • On the day, bring to room temperature before serving.
  • To make the Christmas Herb Stuffing
  • Melt butter in a large frying pan and gently sauté onion for five minutes until soft.
  • Stir in the dried herbs for one minute then add breadcrumbs to absorb butter.
  • Take off the heat and add in the freshly chopped herbs.
  • Season the stuffing with salt and pepper.
  • To make the Christmas Roast Turkey
  • Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
  • Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
  • With a thin, sharp knife, bone both legs and stuff with herb stuffing.
  • Roll the legs and tie with butcher’s string.
  • Wrap tightly in tin foil and chill to set the shape.
  • Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
  • Place ½ an onion and fresh herbs in the cavity
  • Season well, place in a roasting tin and cover loosely with butter paper or foil.
  • Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes.
  • 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.
  • 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.
  • To make the Christmas Roast Turkey Gravy
  • Place the roasting tray on the stove and add fat
  • Fry off the aromatic vegetables and the turkey trimmings
  • Add in the wine and stock
  • Add in herbs trimmings
  • Cook for 20 minutes and strain
  • Reduce the gravy and thicken with corn flour
  • Season to taste and add freshly chopped herbs
  • Use all trimmings in the gravy as each items has flavour to add to the gravy
  • To make the Roast Potatoes
  • Preheat your oven to 190ºC/375ºF/gas 5.
  • 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.
  • 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.
  • Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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..
  • Transfer to a draining plate before serving the roast potatoes into bowl to serve family style at the table

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