Boozy cranberry sauce
Made with red wine and port, this tangy and indulgent cranberry sauce makes a perfect accompaniment to your Christmas turkey or goose.
Two-tray Christmas dinner
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (with leftovers)
Skip to ingredients
- 2 tbsp olive oil
- 2 potatoescut into pieces
- 1 thyme or rosemary sprig
- 1 ready-stuffed or flavoured turkey breast
- 200g carrots and parsnipscut into batons or chunks
- butternut squash slices
- butter
- 6 pigs in blankets
- handful sproutsquartered
- ready-made gravy
- bread sauceto serve
Nutrition: Per serving
- kcal767
- fat39.7g
- saturates15.6g
- carbs32.3g
- sugars9.4g
- fibre7.2g
- protein66.7g
- salt2.7g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the olive oil in a large oven tray. Put the potatoes in the tray and toss them around, then add a sprig of thyme or rosemary. Put the turkey breast in the centre of another tin and season the skin, then cover with foil. Put the trays in a oven for 40 mins.
step 2
Add the carrots and parsnips and some slices of butternut squash, along with a couple of knobs of butter to the turkey tray. Cook, covered, again for 20 mins.
step 3
Add the pigs in blankets and sprouts to the turkey tray and stir everything around. Cook both trays uncovered for 20 mins and then test the centre of the turkey to make sure it is cooked by piercing the thickest part of the breast with a skewer – the juices should run clear. Rest for 15 mins and then serve with your favourite ready-made gravy, bread sauce and any other accompaniments.
