Deck the halls, turn up the carols and let the mulled wine flow, the most delicious day of the year is finally here and we can’t wait to make this your best and most delicious Christmas yet.
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. On the subject of saving time, we’d recommend doing a little bit of prep the day before. All the information you need is in the cards below, so make sure you read them in advance to get the most out of your Christmas box. Wishing you a very Happy Christmas from all at HelloFresh.
Pork and Cranberry Stuffing(ContainsMustard, Sulphites)
Pigs with their blankets
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Chicken Stock Powder
Preheat your oven to 200°C. Boil your kettle. Halve, peel and chop the onion into quarters. Trim and then chop the carrot (no need to peel) into five chunks - use one of the carrots from the bag we've sent you.
Pop the vegetables in a deep roasting tray with the turkey wings. Drizzle it all with oil and season with a pinch of salt and pepper. Roast on the middle shelf of your oven until everything is nicely browned and crispy, about 45 mins - 1 hour.
In a measuring jug or large bowl, mix the chicken stock powder with the boiling water. Stir to dissolve the stock powder and set the stock aside for later.
Remove the tray from your oven. Use a potato masher to slightly break up the veg and turkey wings, then stir through the flour. Just use half of what we sent you; the other half is for the potatoes tomorrow!). Stir in the stock you made in step 2 a little at a time. Pop back onto the middle shelf of your oven for another 45 mins - 1 hour, or until the gravy has reduced and thickened nicely.
Once nice and thick, strain through a sieve into a large mixing bowl. Use a large spoon to squeeze out all the juices from the turkey and veggies. Allow to cool then cover and refrigerate. Either reserve the veg and turkey wings to cook our soup recipe later on, or discard.
Trim any tough bottoms off the Brussels sprouts then chop in half (quarter any particularly large ones!) Pop in a large bowl, cover and refrigerate, ready for tomorrow. Quarter the red cabbage and remove the tough white core. Slice as thinly as you can. Pop in another large bowl, cover and refrigerate. Peel the potatoes and chop them into 3cm chunks. Pop them in a large saucepan with enough water to submerge them and cover with a lid or clingfilm. Leave overnight at room temperature. Trim the carrots and parsnips (no need to peel). Cut in half lengthways, then in half again. Chop into roughly 3cm batons. Tip: To ensure even cooking, you want the veggies to be about the same size! Pop in a third large bowl, cover and refrigerate. In a small bowl, mix together the polenta, half the Italian style hard cheese and the dried thyme. Cover and refrigerate. Keep the other half of the cheese to use as a final flavouring tomorrow.
Lay a rasher of bacon on a chopping board then roll a mini sausage up in the bacon. Repeat with the other sausages and rashers. Put them on a plate, cover with clingfilm and pop into your fridge (you'll cook them with the turkey tomorrow). Roll the stuffing into 2 balls per person and put them on a plate. Cover with clingfilm and pop into your fridge (you’ll cook them with the turkey tomorrow).
Hopefully everyone managed to get some sleep despite the excitement. Remember to take everything out of the fridge before you start cooking to bring it up to room temperature - especially the turkey! You'll need to start your preparation about 4 hours before you want to eat (but don't worry, there’ll be time for breaks in between the steps). Remember to refer to our time plan to help you with timings. Enjoy!
Preheat your oven to 180°C. Pick the rosemary leaves (both the rosemary for the turkey and the rosemary for the potatoes) from their stalks and finely chop (discard the stalks). Zest the lemon on a fine grater. In a small bowl mix together the lemon zest, half the rosemary and the olive oil - you'll use the remaining rosemary for the potatoes!
Pop the turkey in a roasting tray and drizzle over the lemon and rosemary oil. Massage the oil over the skin of the turkey. Season with a generous pinch of salt and pepper. Cover the turkey loosely with foil and pop onto the middle shelf of your oven. IMPORTANT: Don't forget to wash your hands and equipment after handling raw meat! Roast the turkey for 1 hour with the foil on.
After 1 hour, increase the oven temperature to 200°C, remove and discard the foil and pop the butter on top of the turkey (make sure you only use the amount of butter specified in the ingredients list - you need the rest for the cabbage!) Return to the oven for another hour, taking it out at intervals (every 20mins) to baste! After 20 mins, remove the turkey from the oven (close the oven door to keep the heat in) and baste with the melted butter. Tilt the roasting tray and use a large spoon to spoon the butter and juices over the turkey skin. Add the pigs in blankets to the tray at this point to cook for the remaining 40 mins. After another 20 mins, baste again, add the stuffing balls to the tray and return to the oven for the final 20 mins. IMPORTANT: The pigs in blankets are cooked when they are no longer pink in the middle and stuffing is piping hot!
The turkey is cooked when you stick a knife into the thickest part of the breast and the juices that run out are clear. Total cooking time: 2 hours.Once cooked, remove the turkey from your oven and leave to rest on the side for 1½ hours, covered tightly with foil. Tip: This will make the turkey more moist and will allow you to get everything else cooked stress-free. Don’t worry, it won’t go cold - trust us! Leave the pigs in blankets and stuffing balls where they are, we will reheat them later!
Pop the large saucepan of potatoes (keeping the water) on high heat with a generous pinch of salt and bring to the boil. Turn the heat to low and simmer for 10 mins. Tip: This is parboiling! Meanwhile in a small bowl, mix the remaining chopped rosemary with the plain flour and a large pinch of salt and pepper. Tip the potatoes into a colander and leave for 2 mins so they drain completely. Dry your large saucepan completely and return the potatoes to it, off the heat. Add the rosemary flour, hold a lid on and shake vigorously to 'fluff up' the potatoes and evenly distribute the flour. Tip: By doing this you create more surface area on the potatoes so they go crispier in the oven. Set aside.
Peel the apple then grate on a coarse grater. TIP: Don’t worry if it starts to go brown while you do the rest of the prep, it won’t affect the taste! Halve, peel and chop the red onion into small pieces. Melt the butter (make sure you only use the amount of butter specified in the ingredients list - you need the rest for the turkey!) in a casserole dish over medium heat. Add the red onion and cook until softened, 5 mins.
Stir frequently to make sure it doesn't brown.Add the cabbage, apple, sugar (see ingredients for amount), cinnamon, star anise and apple juice (see ingredients for amount) to the pan. Stir and bring to the boil, then cover with a lid (or foil). Cook on medium-low heat until the cabbage is completely softened, 45 mins. Stir every now and then to make sure it is not catching.Remove the lid, increase the heat to medium-high and cook, stirring regularly, to evaporate any remaining liquid, until the cabbage is glossy, 10-15 mins. Remove from the heat, season with salt and pepper and remove the star anise. (you’ll reheat the cabbage later on!)
Once the turkey is out of the oven, increase the temperature to 220°C. Add a really good glug of vegetable or sunflower oil to another large roasting tray (you can move the turkey to a plate or board, reserve the juices and clean and use your turkey tray if necessary!) - you need to cover the whole bottom of the roasting tray in a good layer of oil. Pop it onto the top shelf of your oven - you want the oil to get really hot so the potatoes cook better. Tip: If your tray is small, use two trays as you want the potatoes to be in a single even layer to get crispy!
Once the roasting tray has been in your oven for at least 15 mins, carefully remove it and gently tip the potatoes into it - careful not to burn yourself with any spitting oil! Make sure the potatoes are in an even layer (or they won’t get crispy!). Reduce the oven temperature to 200°C and roast the potatoes on the top shelf of your oven until golden and crispy, turning halfway through cooking, , 1 hour - 1 hour 15 mins. Just cook for a few more minutes if they aren't golden in this time. Pop the pigs in blankets and stuffing balls in the tray with the potatoes for the last 10 mins of cooking time to reheat.
Pop the carrot, parsnip and garlic cloves into a large roasting tray (or two) with a good pinch of salt and pepper and a generous glug of oil. Toss well to make sure everything is evenly coated. Tip: Spacing the veggies out makes them roast better! Pop the tray on the middle shelf of the oven to roast for 35 mins, or until starting to brown and turn crispy. After 35 mins, remove the tray from the oven. Sprinkle over half the polenta and cheese topping, give everything a toss, then sprinkle over the remainder of the topping. Return to the oven until the polenta is crisp, 15-20 mins.
When the root veggies are cooked, remove the tray from the oven and sprinkle over the remaining Italian style hard cheese and a pinch of truffle powder. Season to taste with salt and pepper and a touch more truffle powder if needed. When the roots have been roasting for 25 mins, pop the sprouts on a baking tray along with the pancetta, a drizzle of oil and a pinch of salt and pepper. Toss to coat then spread out and roast on the bottom shelf of your oven until the sprouts are just starting to soften, 20 mins. Remove the tray from the oven and drizzle over half the balsamic vinegar and half the honey. Scatter over the pecans and toss everything together. Return to the top shelf of your oven for another 5 mins, until glazed, golden and slightly crispy. (The roasties and roots should be done shortly - if not just move them down to make room for the sprouts!) When the sprouts are cooked, remove the tray from the oven, drizzle with the remaining balsamic vinegar and honey and scatter over the dried cranberries.
If there is any, the fat on the gravy should have all risen to the top and solidified, so carefully scrape it off and discard. Pour the gravy into a saucepan and bring to a simmer. Bubble away gently for 3-5 mins. Tip: If you like a thinner gravy stir in a splash of the reserved turkey juices (and a splash of water if you feel it needs it). Bring to the boil and season to taste. Once piping hot, carefully pour into a gravy jug. At the same time, warm your red cabbage through until piping hot.
Carefully transfer the turkey to a chopping board if you haven't already (reserving any delicious meaty juices for the gravy if needed!), ready to carve. When you're ready to carve, remove the foil, and make sure you have a sharp knife! This is essential. Remove the legs and wings. You then have two options. You can either (using your sharp knife), cut thin slices directly off the turkey breasts or cut the whole breast off the carcass, pop it on a board and thinly slice it. Do whichever you feel comfortable with. Tip: Pop a bit of damp kitchen paper or tea towel under your chopping board (to stop it slipping). Pop all the different components of your Christmas feast into your best dishes (or just keep them in what they were cooked in if it's easier), and either bring to the table or leave on the side for everyone to help themselves!