A complete Christmas menu: stuffed turkey with side dishes

Wine tip

Red: Chianti Classico from Tuscany

White: Pinot Gris from Alsace

Sparkling: Cava Brut from Spain

PREPARATION IN ADVANCE

First, make the stuffing: Wash the chanterelles and dab them dry with a clean tea towel. Halve those that are larger. Peel and slice the shallots and 1 clove of garlic. Remove the thyme leaves and rosemary needles from one sprig of each and chop finely.

Heat the oil in a frying pan on the stove. Add the chanterelles, shallots and finely chopped garlic and herbs and fry for a few minutes until soft. Transfer into a bowl, allow to cool somewhat and then allow to cool completely in the fridge.

Meanwhile, remove the turkey from the fridge and carefully run a spoon between the breast fillets and the skin so that the skin comes loose. Shave the truffle into thin slices and place between the meat and the skin. You can also do this the day before, so that the flavour of the truffle draws in to the meat well.

Knead the cooled chanterelle mixture with the lemon zest, panko, the egg and salt and pepper to taste, into the mince and transfer into a piping bag. Cut the tip generously and fill the turkey cavity with the mixture.

Cover the turkey with the rashers of bacon and tie with cooking string. Wrap the turkey in foil and store in the fridge until preparation.

PREPARATION

Remove the turkey from the fridge about 60 minutes before preparation so that is it at the right temperature. Meanwhile, use the EGGmitt to remove the Baking Stone from the grid and allow it to cool in a safe place. Close the dual function metal top, in combination with the draft door if necessary, so that the temperature of the Big Green Egg is at 140°C.

Peel the second clove of garlic and place in the Round Drip Pan with the remaining thyme and rosemary. Use the Cast Iron Grid Lifter to lift the Cast Iron Grid out of the EGG, place the Round Drip Pan on the convEGGtor and pour a thin layer of water into the Drip Pan. Replace the Cast Iron Grid and put the turkey on the grid. Close the lid and cook the turkey for 70 minutes. Meanwhile, start preparing the Tutti Frutti.

Remove the turkey from the EGG and carefully remove the bacon so that the skin becomes nice and crispy. Return the turkey to the EGG, close the lid and cook for another 30 minutes until an internal temperature of 70°C is achieved. Check this by inserting the Instand Read Digital Thermometer into the core of the thigh. Place the turkey on a dish and cover with aluminium foil for 15 minutes. Meanwhile, heat all side dishes in preparation of serving. You can do this on the Flat Baking Stone in the Big Green Egg, and if more space is needed, in combination with the oven as during preparation, the dishes will have already acquired the wonderful Big Green Egg flavour.

To serve

Remove the aluminium foil and arrange the side dishes around the turkey, or serve them on plates and dishes. Bring the dishes to the festively decorated table and enjoy the Christmas meal together!

PREPARATION IN ADVANCE

Peel and halve the Vitelottes. Wash the potatoes and cook them al dente in a saucepan with lightly salted water. Drain the potatoes. Meanwhile, peel and wash the other vegetables and roughly chop them. Cover and refrigerate until preparation.

PREPARATION

gnite the Big Green Egg and pre-heat, with the Cast Iron Grid, to 200°C. Spread the Vitelottes and other vegetables in the Round Drip Pan. Sprinkle with salt and pepper. Squeeze out the lemon over the Drip Pan and pour in the pilsner.

Cover the Round Drip Pan with aluminium foil, place on the grid and close the lid. Roast the vegetables for around 20 minutes until cooked. Stir them occasionally during cooking.

Remove the Round Drip Pan from the EGG and transfer the vegetables into a sealable container. Seal with the appropriate lid and refrigerate until preparation. Wash the Round Drip Pan before using it to bake the star apples.

TO SERVE

Return the roast vegetables to the Round Drip Pan. Place on the Flat Baking Stone and heat for 5 minutes in the EGG, pre-heated to 180°C (or on the grate in the oven). Finely chop the parsley and carefully spoon through the vegetables with the butter. Serve in an attractive dish with the stuffed turkey.

PREPARATION IN ADVANCE

No preparation in advance is required for the baked star apples.

PREPARATION

Lift the Cast Iron Grid from the EGG with the Cast Iron Grid Lifter and position the convEGGtor. Return the Cast Iron Grid to the EGG, close the lid, and heat the EGG again to a temperature of 200°C. Meanwhile, cut the apples horizontally, about 1cm below the stalk. Cut the lemon and butter into slices and cut open the vanilla pod lengthways.

Spread the lemon and butter in the Round Drip Pan and add the vanilla pod and cinnamon. Pour the wine into the Round Drip Pan and add the star apples. Sprinkle with sugar and cover with aluminium foil. Place the Round Drip Pan on the grid of the EGG, close the lid and allow to bake for around 15 minutes.

Remove the Round Drip Pan from the EGG and take out the apples. Allow to cool and keep covered in the fridge. Wash the Round Drip Pan before using it to heat the roast vegetables before serving.

 

TO SERVE

Heat the star apples. Place on the Baking Stone and heat for 5 minutes in the EGG, pre-heated to 180°C (or on the grate in the oven).

PREPARATION IN ADVANCE

Peel the potatoes and the garlic. Bring the potatoes and the whole garlic clove to the boil in lightly salted water and cook for around 10 minutes. Drain and allow the potatoes to cool.

Meanwhile, cut the bacon into fine squares and dry fry in a frying pan. Drain in a sieve. Remove the thyme leaves and rosemary needles from the sprigs and chop finely.

Rub the potatoes through a fine metal sieve and use a spatula to fold 1 egg yolk, the fried bacon, finely chopped herbs, nutmeg and salt and pepper to taste, into the puree. Transfer into a piping bag, fasten the ends and store in the fridge until preparation. Roughly chop the hazelnuts and store in a sealable container.

PREPARATION

Adjust the dual function metal top somewhat to reduce the temperature of the EGG to 170°C. Meanwhile, dust the Baking Stone with flour, cut off the tip of the piping bag that contains the puree and press out little points on the Baking Stone. Beat the egg yolk in a bowl and pour over the Duchess potatoes. Sprinkle with roughly chopped nuts and place the Flat Baking Stone on the grid. Close the lid of the EGG and cook for about 20 minutes until golden brown.

Use a spatula to remove the Duchess potatoes from the Baking Stone. Allow to cool, carefully place the Duchess potatoes side by side in a sealable container and refrigerate until ready to serve. Use the EGGmitt to remove the Baking Stone from the grid and put it in a safe place.

TO SERVE

Heat the Duchess potatoes. Place on the Baking Stone in the EGG, preheated to 180°C (or on the grate in the oven).

PREPARATION IN ADVANCE

Peel and slice the shallots and garlic. Remove the thyme leaves and rosemary needles from the sprigs and chop finely. Keep together in a sealable container in the fridge.

Remove the stalk and the seeds from the chilli pepper and slice into thin rings. Peel the fresh ginger and grate finely. Cut the pumpkin flesh into cubes and halve the apricots. Keep together in a sealable container in the fridge.

PREPARATION

Place the Cast Iron Dutch Oven on the grid of the EGG and heat the olive oil in it. Fry the shallot with the garlic, thyme and rosemary for a few minutes. Add the chilli pepper, fresh ginger, pumpkin cubes, apricots, chestnuts, cranberries, lemon zest, cardamom pods and whipped cream. Close the lid and allow to simmer gently for around 15 minutes until the pumpkin is soft. Meanwhile, finely chop the nuts.

Remove the Cast Iron Dutch Oven from the EGG, remove the cardamom pods and transfer into a mixing bowl (the mixture will remain warm for longer in the Cast Iron Dutch Oven). Stir the nuts and quinoa into the chestnut mixture. Add salt and pepper to taste and allow to cool somewhat.

Stir the egg and the egg yolks into the chestnut mixture. Divide into silicon muffin moulds and place these on the grid of the Big Green Egg. Bake for 40 minutes. Remove the moulds from the EGG, allow to cool and keep covered in the fridge.

TO SERVE

Heat the chestnut tartlets. Place the moulds on the Flat Baking Stone and heat for 5 minutes in the EGG, pre-heated to 180°C (or on the grate in the oven). Serve the tartlets in a dish.

Are you still looking for a delicious starter, a different main course or a festive dessert for during the holidays? If so, browse our other recipes.