Saturday, 4 December 2010

Christmas Turkey on the Weber - Chapter 3


To complement my original article Perfect Christmas Turkey on the Weber and the recently posted photo gallery from our 2009 Christmas turkey, this is an ideal stuffing to layer between the breast and the skin. Don't worry if you make too much, it can be rolled into little balls and baked separately.

You can make the stuffing and stuff the turkey on Christmas eve and leave it in the fridge for cooking the next day. This really takes the sting out of kitchen duties when the kids are all desperate to sit around and open their presents.

I use a whole tube of good quality sausage meat, with about the same volume of fresh breadcrumbs (made in the food processor). then add the juice and grated rind of a whole lemon and lime, and plenty of seasoning. The stuffing just needs to be mixed well before working it between the skin and the breast. The stuffing layer can be at least an inch thick. It protects the breast from drying out beautifully and is a treat in itself.

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