Recipe for the Festive Season | Roasted Stuffed Christmas Turkey

 Roasted Stuffed

Christmas Turkey

serves 12 guests

Recipe perfectly paired with :
2000 Domaine de Viaud, Lalande de Pomerol, Bordeaux, France


8kg deboned Turkey

600g English Sausage

600g Pork Mince

600g Beef Mince

600g Mortadella cut in small cubes

3 Eggs

100g grated Caseificio Gennari, Parmesan Cheese 16 months 

6 slices of White Bread

100ml Milk

2 sprigs fresh Rosemary finely chopped

30 Sage leaves finely shredded

Small bunch of Parsley leaves finely chopped

1 Onion finely chopped

2 Apples skin removed and cut in small cubes

100g Papa dei Boschi toasted Hazelnuts

Pinch of Nutmeg

Ogygia Gozo Sea Salt and freshly cracked Black Pepper

100ml Ogygia Unfiltered Extra Virgin Olive Oil

2 litres Chicken Stock



In a large container, mix the Bread slices with Milk, and blend together to form a smooth paste

Add the Sausage, Pork Mince, Beef Mince, Mortadella, beaten Eggs, Parmesan Cheese and Herbs

Stir well and add the Onions, Apples, Hazelnut, Nutmeg and Seasoning

Season well the Turkey and stuff with the prepared stuffing

With the help of a string, tie the Turkey together and brush with Oil

Cook in a preheated oven to 180°C uncovered with half the Stock for about 3 to 4 hours or until you insert a roasting needle and transparent water comes out

Every 45 minutes brush the Turkey with Chicken Stock so it does not become dry

Should the Turkey starts browning more than desired, cover and continue the cooking covered 

Let the Turkey rest, remove the strings and slice