All Our Recipes

Chef preparing gravy in the Kitchen This recipe is built around the roux (a cooked mixture of fat and flour), which is the secret to a smooth, lump-free, and flavorful gravy. Ingredients 4 Tbsp Fat skimmed from the turkey drippings (or use unsalted butter if you don't have enough fat) 4 Tbsp All-purpose Plain Flour 2 cups Strained Turkey Drippings and/or Turkey/Chicken Stock (Aim for 1 cup drippings and 1 cup stock, or 2 cups stock if you don't have enough drippings) Salt and

Stuffing is best cooked separately in a casserole dish for maximum crispiness and food safety. Ingredients 1 tbsp olive oil or butter 1 large onion, finely chopped 2 celery stalks, finely chopped 1 lb (450g) good quality sausage meat (or sausages with casings removed) 1 cup (150g) fresh breadcrumbs (from day-old bread is best) 1/4 cup fresh sage leaves, chopped 1/4 cup fresh parsley, chopped 1 large egg, beaten 1/4 cup chicken or vegetable stock (plus more if needed) Salt and

This recipe focuses on maximising flavour and moisture by seasoning under the skin and letting the bird rest properly. Roast Turkey Ingredients (for a 10–14 lb / 4.5–6.3 kg turkey) 1 whole turkey (10–14 lbs), thawed 1 cup (2 sticks) unsalted butter, softened 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh thyme leaves, finely chopped 1 tbsp fresh sage leaves, finely chopped 2 tsp Kosher salt, plus more for seasoning 1 tsp black pepper, plus more for seasoning 1 large onion