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Maple roast turkey with gingerbread stuffing recipe
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Prep Time:
60 minutes
Cook Time:
180 minutes
Total Time:
240 minutes
Ingredients:
  • 5.00 gm smoked paprika
  • 111.38 gm maple syrup
  • 75.08 gm extra virgin olive oil
  • 4kg whole turkey
  • 6 parsnips, peeled, halved lengthways
  • 1 whole small Jap pumpkin, cut into 1.5cm thick wedges
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  • 10 unpeeled garlic cloves
  • 250.00 ml firmly packed watercress sprigs
  • 82.50 ml roughly chopped dry roasted almonds
  • Gravy, to serve
  • 56.88 gm extra virgin olive oil
  • 1 large brown onion, chopped
  • 3 garlic cloves, crushed
  • 20.00 ml finely chopped fresh sage leaves
  • 1/2 x 500g packet beef sausage mince
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 200g gingerbread men, roughly chopped
Instructions:
  • To make Gingerbread stuffing, heat oil in a large frying pan over medium-high heat. Sauté onion, garlic, and sage for 4 minutes until softened. Transfer to a large bowl and let it cool for 5 minutes. Mix in sausage mince, parsley, and gingerbread. Season generously and mix well to combine.
  • Preheat the oven to 240C/220C fan-forced. In a small bowl, mix together paprika, 2 tablespoons of maple syrup, and 2 tablespoons of oil. Season with salt and pepper. Remove and discard the neck from the turkey, then pat the turkey dry inside and out with paper towels. Loosely stuff the neck cavity and secure the skin with toothpicks. Fill the large cavity with the remaining stuffing and secure the skin with toothpicks. Tie the legs together with kitchen string and tuck the wings under the turkey. Place the turkey in a large roasting pan and brush it with the paprika mixture. Cover tightly with greased foil.
  • Place the turkey in the oven and lower the temperature to 180C/160C fan-forced. Roast the turkey for 2 hours.
  • Start by preparing 2 large baking trays - grease them and line with baking paper. Then, place parsnips, pumpkin, carrots, and unpeeled garlic on the trays. Drizzle the remaining oil and maple syrup over the vegetables, season with salt and pepper, and toss everything together until well coated.
  • Roast the uncovered turkey and vegetables, basting the turkey every 20 minutes, for 1 hour until the turkey is golden and the thigh juices run clear. The vegetables should be sticky and tender. Tent the turkey with foil, let it rest for 15 minutes, then uncover and remove the toothpicks.
  • Present the vegetables elegantly on a large serving plate. Sprinkle in watercress and almonds, then gently mix together. Arrange the turkey on top and serve with savory gravy.

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