Christmas Turkey Dinner with Sides and Dessert
with roast potatoes, honeyed carrots, cranberry chutney, Brussels sprouts, gratin and chocolate lava cake
Deck the halls and get your glad rags on, the most delicious day of the year is finally here! Our step-by-step, easy-to-follow recipe cards will be your saving grace, helping you to get your traditional festive feast on the table as effortlessly as possible.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Carrot
2 unit(s)
Garlic
1 sachet(s)
Dried Oregano
1 sachet(s)
Dried Thyme
100 grams
Irish Bacon Lardons
2 sachet(s)
Red Wine Jus
(Contains: Sulphites)
2 sachet(s)
Honey
320 grams
Irish Turkey Breast
1 sachet(s)
Cranberry Chutney
250 grams
Brussels Sprouts
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Chocolate Lava Cake
(Contains: Milk, Cereals containing gluten, Wheat, Egg, Soya May be present: Pistachio nuts, Almonds, Hazelnuts, Nuts, Peanut)
Not included in your delivery
2 tbsp
Flour
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking steps
- Preheat oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water.
- Coat the bottom of a deep baking tray with oil. Pop into the oven.
- Peel and chop the potatoes into 4cm chunks.
- Boil potatoes until edges are soft, 7-8 mins.
- Drain in a colander. Sprinkle on 1 tbsp flour (per 2P) and shake to fluff up. Carefully add to the baking tray. Turn to coat in the oil. Season with salt. Roast on the top shelf until golden, 35-40 mins.
- Meanwhile, trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Pop the carrots onto one side of a large (lined) baking tray.
- Drizzle with oil, sprinkle over the thyme, season with salt and pepper then toss to coat.
- Spread out in a single layer. Roast on the middle shelf of the oven until tender, turning halfway, 25-30 mins.
- Place a pan over medium-high heat with a drizzle of oil.
- Trim and halve the sprouts.
- Fry sprouts and bacon until starting to brown, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw meat.
- Meanwhile, in a bowl, season cheese and breadcrumbs with salt and pepper. Mix in 1 tbsp oil (per 2P).
- Add a splash of water to the sprouts, cover and cook until tender, 4-5 mins. Mix in 1 tbsp flour (per 2P). Stir in creme fraiche, stock and 100ml water (per 2P). Bring to a boil until it thickens slightly. Add a splash of water if it becomes too thick.
- Transfer to an oven dish and sprinkle over the breadcrumbs. Place next to the carrot and bake, 10 -15 mins.
- Place a pan over medium-high heat with a drizzle of oil and a knob of butter.
- Once hot, fry the turkey, oregano and garlic until cooked through, 5-8 mins each side. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Place a pot over high heat with the red wine jus and a knob of butter (per 2P). Bring to the boil.
- Add a splash of water to loosen if required. Season to taste with salt and pepper.
- When the carrots are cooked, drizzle over the honey and toss to coat.
- Share the herby turkey between plates.
- Serve the honeyed carrots, cheesy Brussels sprouts and roast potatoes alongside.
- Add a dollop of cranberry chutney to each plate.
- Finish by drizzling the red wine jus over the turkey.
- End your dinner with a gooey Chocolate Lava Cake.
