Ingredients

• 1½ onions, very finely diced
• 2 sticks of celery, finely diced
• 2 tbsp of oil
• 2 level tsp salt and eight generous grinds or 1 level tsp of black pepper
• 4 cloves of garlic, finely chopped
• 450g / 1lb minced pork belly
• 400g / 14oz tinned unsweetened chestnut puree
• 4 medium slices of Genius white or brown bread, whizzed into fine breadcrumbs
• 1 tbsp each of finely chopped leaves of fresh thyme, sage and curly parsley
• zest of 1 orange
• 110g / 4oz dried ready to eat apricots, roughly chopped
• 1 egg, beaten

Method

1. Place the onion and celery in a pan with the oil. Season generously with salt and pepper and gently fry, covered with a lid, until the onion is very soft and sweet. Add the garlic and fry, stirring constantly, for a further 30 seconds. Remove from the heat and leave to cool.
2. When cool, tip the softened onion mixture into a large bowl with all the remaining ingredients and thoroughly mix together with your hands.
3. Push the stuffing into the neck end of the turkey. Cover with the skin flap and secure with a skewer.

Ingredients

• 1 small onion, cut across into halves
• Whole cloves
• 500ml / ¾ pint of Lactofree milk
• 2 bay leaves
• Plenty of fresh black pepper (4 grinds)
• A pinch of freshly grated nutmeg
• ½ tsp of salt
• 4 medium slices of White Genius Gluten Free Bread, whizzed into fine breadcrumbs
• 30g / 1oz dairy free butter substitute

Method

1. Stud the cut side of the onion halves with the cloves and place, cloves down in a medium, heavy bottomed pan.
2. Place the bay leaves, nutmeg, four grinds of black pepper and salt with the milk into the pan and slowly bring the milk to a gentle simmer. Simmer for five minutes then remove from the heat and leave the ingredients to infuse until the milk is cool. Strain the flavoured milk, through a sieve into a clean pan.
3. Gently reheat the milk to a simmer and stir in the breadcrumbs. Stir slowly over a low heat until the breadcrumbs are soft and swollen and have thickened the sauce.
4. The sauce should be creamy in consistency, so add a splash more milk if it is too thick.
5. Just before serving, stir in the butter, taste and season with more salt and freshly ground pepper, as necessary.

Ingredients

• 30g Butter
• 120g of smoked streaky bacon, diced
• 1 onion, peeled and finely chopped
• 1 large potato, peeled and cut into small chunks
• 750ml turkey stock (made from the carcass of the turkey – or you can use chicken stock cubes)
• 300g cooked Totally Traditional Turkey, cut into small chunks
• 150g of fresh, canned or frozen sweet corn niblets
• 150ml double cream
• 150ml full fat milk
• 1 tbsp corn flour, blended with 1 tbsp cold water
• 3 spring onions, finely chopped
• 2 tbsp chopped fresh parsley
• Sea salt and black pepper

Method

1. Melt the butter in a large heavy bottomed saucepan and gently fry the bacon. Add the onion and potato and cook slowly for a further 2 minutes, stirring continuously and taking care not to brown. Then add the stock to the saucepan and bring to the boil, then reduce to a low heat and simmer for 10 minutes, or until the potatoes are just soft. Add the turkey, sweet corn, cream and milk to the pan and cook gently for a further 5 minutes. In a small bowl, blend the corn flour with the water and add to the saucepan, stirring until thickened. Then add the finely chopped spring onion and parsley, season to taste with sea salt and freshly ground black pepper if a little too thick add a little more turkey stock. Serve with toasted bread.

Ingredients

• 12 ready to eat prunes, stoned
• 2 tbsp orange juice
• 100g rocket leaves, washed
• 100g watercress leaves, washed
• 2 oranges
• 50g pecan nuts, toasted
• 500g cooked Totally Traditional Turkey breast, cut into chunks
• For the Dressing:
• 3 tbsp rapeseed oil
• 1 tbsp cider vinegar
• 1 tbsp if the reserved orange juice
• 1 tbsp honey
• ½ tbsp grain mustard
• Chives to decorate
• Sea salt and black pepper

Method

1. Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool – reserve the juice. Take the orange peel and segment them and set aside.
2. To make the dressing, mix all of the ingredients together and season with sea salt and black pepper. To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.
3. Dress the salads and garnish with the chives if you wish.

Ingredients

• For the cranberry mayo:
• 3 tbsp mayonnaise
• 1 tbsp cranberry sauce
• A squeeze lemon juice
• Freshly ground black pepper
• 6 rashes streaky bacon
• 4 lettuce leaves, washed
• 150g cooked Totally Traditional Turkey, sliced or shredded
• 1 large tomato, sliced
• 2 handfuls potato crisps
• 6 slices wholemeal bread
• Butter for spreading on the bread
• Sea salt and black pepper

Method

1. To make the cranberry mayo, mix all of the ingredients together and set aside.
2. Grill the bacon rashes until crispy and drain onto kitchen paper. Toast the bread on both sides and butter, to assemble each sandwich, layer one piece of toast; a lettuce leaf, sliced turkey and some cranberry mayo. Place a second piece of toast on top and layer again, with more mayo, streaky bacon, lettuce and the tomato.
3. Season well with sea salt and black pepper and top with another piece of toast, cut in half and spike each half with a cocktail stick and serve with potato crisps.

Ingredients

• For the stock:
• Giblets from a Totally Traditional Turkey
• 1 onion, cut into quarters
• 2 carrots, cut into chunks
• 1 stick of celery, cut into chunks
• 1 fresh bay leaf
• 3 sprigs of parsley
• 1 sprig of thyme
• 5 black peppercorns
• To finish the gravy:
• 1 tsp redcurrant jelly
• 750ml of Totally Traditional Turkey giblet stock
• 100ml sherry
• 2 tbsp of plain flour

Method

1. Preheat oven to 400°F/200°C/Gas 6. Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40 minutes.
2. Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.
3. To make the gravy, bring the stock back to the boil and remove from the heat.
4. When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.
5. Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen. The giblet stock can be made 2 days before required.