Roast Turkey, Apricot Stuffing & The Trimmings Recipe

Recipe By Great British Chefs

Along with dominic chapman's deliciously moist roast turkey recipe, the apricot stuffing, cranberry sauce and other sides add to a fabulously festive dinner.

4.7
19 Rating -
Rate
Non Vegdiet
4hr 30minstotal
4hr 30m.total
Roast Turkey, Apricot Stuffing & The Trimmings
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ingredients serve

Ingredients for Roast Turkey, Apricot Stuffing & The Trimmings Recipe

  • 2 kilogram Bronze turkey
  • 0.17 Onion
  • 0.17 Leek
  • 0.17 Carrot
  • 1/2 Bay leaves
  • 0.08 Bulb of garlic
  • 166.67 milliliter Water
  • 0.33 stick Celery
  • 41.67 gram Pancetta slices
  • 1.67 gram Thyme
  • 28.33 gram Soft butter
  • As required Salt
  • As required Pepper
  • 166.67 gram Maris piper potatoes
  • As required Vegetable oil
  • As required Salt
  • 166.67 gram Carrots
  • 41.67 gram Butter
  • 1.67 gram Thyme
  • 0.33 Bay leaves
  • 166.67 gram Pork mince
  • 25 gram Dried apricots
  • 25 gram White breadcrumbs
  • 0.17 Onion
  • 0.17 tablespoon Herbes De Provence
  • 0.33 Garlic Cloves
  • 1/2 tablespoon Brandy
  • As required Salt
  • As required Pepper
  • 0.17 Bay leaf
  • 0.08 Onion
  • 0.17 tablespoon Double cream
  • 41.67 milliliter Milk
  • As required Nutmeg
  • 16.67 gram White bread
  • As required Salt
  • As required Pepper
  • 166.67 gram Cranberries
  • 66.67 milliliter Orange juice
  • 0.33 Oranges
  • 0.17 pinch Ground ginger
  • 0.17 pinch Mixed spice
  • 0.17 pinch Cinnamon
  • 66.67 gram Brown sugar
  • 2 Chipolatas
  • 2 Slices of streaky bacon
  • 0.17 Carrot
  • 0.17 Onion
  • 0.17 stick Celery
  • 0.17 Garlic Clove
  • 1.67 gram Thyme
  • 83.33 milliliter Red wine
  • 166.67 milliliter Chicken Stock
  • 83.33 milliliter Veal stock
  • 8.33 gram Butter
  • 333.33 gram Brussels Sprouts
  • 41.67 gram Butter
  • As required Salt
  • As required Pepper
  • 66.67 milliliter Orange juice
  • 0.17 pinch Ground ginger
  • 0.17 pinch Mixed spice
  • 0.17 pinch Cinnamon
  • 66.67 gram Brown sugar
  • 166.67 gram Cranberries
  • 0.33 Oranges
  • 0.08 Onion
  • 41.67 milliliter Milk
  • 0.17 Bay leaf
  • 16.67 gram White bread
  • 0.17 tablespoon Double cream
  • As required Salt
  • As required Pepper
  • As required Nutmeg
  • 25 gram Dried apricots
  • 1/2 tablespoon Brandy
  • 25 gram White breadcrumbs
  • 0.17 Onion
  • 0.17 tablespoon Herbes De Provence
  • 0.33 Garlic Cloves
  • As required Salt
  • As required Pepper
  • 166.67 gram Pork mince
  • As required Salt
  • As required Pepper
  • 41.67 gram Pancetta slices
  • 28.33 gram Soft butter
  • 0.17 Onion
  • 0.17 Leek
  • 0.17 Carrot
  • 0.33 stick Celery
  • 0.08 Bulb of garlic
  • 1.67 gram Thyme
  • 1/2 Bay leaves
  • 166.67 milliliter Water
  • 166.67 gram Maris piper potatoes
  • As required Vegetable oil
  • As required Salt
  • 166.67 gram Carrots
  • 41.67 gram Butter
  • 1.67 gram Thyme
  • 0.33 Bay leaves
  • 2 Chipolatas
  • 2 Slices of streaky bacon
  • 83.33 milliliter Red wine
  • 166.67 milliliter Chicken Stock
  • 83.33 milliliter Veal stock
  • 1.67 gram Thyme
  • 0.17 Carrot
  • 0.17 Onion
  • 0.17 stick Celery
  • 0.17 Garlic Clove
  • 8.33 gram Butter
  • 41.67 gram Butter
  • As required Salt
Nutrition
value
6068
calories per serving
249 g Fat596 g Protein315 g Carbs90 g FiberOther

Current Totals

  • Fat
    249g
  • Protein
    596g
  • Carbs
    315g
  • Fiber
    90g

MacroNutrients

  • Carbs
    315g
  • Protein
    596g
  • Fiber
    90g

Fats

  • Fat
    249g

Vitamins & Minerals

  • Calcium
    1712mg
  • Iron
    80mg
  • Vitamin A
    13472mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    5mg
  • Vitamin B3
    84mg
  • Vitamin B6
    15mg
  • Vitamin B9
    1025mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    657mg
  • Vitamin E
    25mg
  • Copper
    15mcg
  • Magnesium
    1260mg
  • Manganese
    8mg
  • Phosphorus
    6279mg
  • Selenium
    650mcg
  • Zinc
    85mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs