Jul 14 2026
Restaurants›Grill 23 & Bar›Grill 23 Turkey Dinner Recipe

Grill 23 Turkey Dinner Recipe

Inspired by Grill 23 & Bar
Time2h 30m
Serves6

lemon thyme roasted turkey breast, confit thigh stuffing, butternut purée, mushroom gravy & cranberry chutney

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Turkey Breast

Confit Thigh Stuffing

Butternut Purée

Mushroom Gravy

Cranberry Chutney

Method

Prepare Turkey Breast

  1. 1

    Marinate Turkey

    In a bowl, mix lemon juice, thyme, olive oil, salt, and pepper. Rub this mixture over the turkey breast and let it marinate for at least 1 hour.

  2. 2

    Roast Turkey

    Preheat the oven to 180°C (350°F). Place the marinated turkey breast in a roasting pan and roast for about 1 hour or until the internal temperature reaches 75°C (165°F).

Make Confit Thigh Stuffing

  1. 3

    Prepare Thighs

    In a skillet, melt butter and cook chopped onion and celery until soft. Add chopped turkey thighs and cook until browned.

  2. 4

    Combine Ingredients

    In a large bowl, combine cooked mixture, dried cranberries, bread cubes, chicken broth, sage, salt, and pepper. Mix well.

  3. 5

    Bake Stuffing

    Transfer the mixture to a baking dish and bake at 180°C (350°F) for about 30 minutes until golden brown.

Prepare Butternut Purée

  1. 6

    Cook Squash

    Boil butternut squash in salted water until tender, about 15 minutes. Drain and return to pot.

  2. 7

    Purée Squash

    Add butter, salt, pepper, and nutmeg to the cooked squash. Use a blender or immersion blender to purée until smooth.

Make Mushroom Gravy

  1. 8

    Sauté Mushrooms

    In a saucepan, melt butter and sauté sliced mushrooms until browned.

  2. 9

    Make Gravy

    Sprinkle flour over mushrooms, stir well, then gradually add chicken broth. Simmer until thickened, about 5 minutes. Season with salt and pepper.

Prepare Cranberry Chutney

  1. 10

    Cook Chutney

    In a saucepan, combine fresh cranberries, sugar, orange juice, and cinnamon stick. Cook over medium heat until cranberries burst and mixture thickens, about 15 minutes.

More from Grill 23 & Bar