Festive Pan-Fried Turkey FOR THANKSGIVING!

Meanwhile,  half, peel and finely slice the shallot. Pick the sage leaves from their stalks and finely chop (discard the stalks). Roughly chop the hazelnuts. Trim the brussel sprouts then chop in half an pop on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out, then set aside - we will roast them later.

Heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook, stirring, until soft, 3-4 mins. Stir in the hazelnuts, cranberries and half of the sage. Remove from the heat and tip the stuffing into a large bowl. Season to taste with a pinch of salt and pepper. Cover with foil to keep warm and set to one side. 

Return the pan to medium high heat. Add a splash of oil. Once hot, the turkey steaks into the pan and fry until golden brown, 2-3 mins each side. Season with salt and pepper in the pan. Transfer to the tray with the sweet potato (keep the frying pan!) and pop the tray on the middle shelf. Roast until cooked, 10-15 mins. At the same time, roast the sprouts on the top shelf of the oven until tender and crispy, 8-10 mins.

Meanwhile, return the empty frying pan to medium-high heat. Pour in the white wine vinegar. Stir well, scraping the pan with a wooden spoon to get all the tasty bits left behind by the turkey! Add the water (see ingredients for amount), stock and redcurrant jelly and stir to dissolve. Simmer and reduce the sauce until you have a slightly thickened gravy, 5 mins. Add the remaining sage and season to taste with salt and pepper.