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S&l Turkey Feast Recipe

Name: Slug & Lettuce - Wolverhamptons S&L TURKEY FEAST Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: British
Ingredients: 800 g cooked sliced turkey (breast or thigh); 12 pcs pigs in blankets (sausages wrapped in bacon); 2 tbs olive oil; 1 tsp black pepper; 1 tsp sea salt; 800 g baby potatoes (for crispy potatoes), halved if large; 50 g unsalted butter; 2 tbs rapeseed or vegetable oil (for roasting); 800 g floury potatoes (Maris Piper or Yukon Gold) for mash, peeled and cut; 200 ml milk; 50 ml double cream (or extra milk for lighter mash); 40 g butter (for mash); 3 tbsp fresh chives, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 400 g sage & onion stuffing (ready-made or homemade); 500 g parsnips, peeled and cut into long batons; 2 tbs honey; 1 tbs olive oil (for parsnips); 0.5 tsp sea salt; 300 g Tenderstem® broccoli (or broccolini); 15 g butter (for tossing broccoli); 0.5 pcs lemon (optional, for finishing); 600 g red cabbage, shredded; 1 pcs apple, peeled and grated or finely chopped; 1 tbs butter or oil; 2 tbs brown sugar; 2 tbs red wine vinegar (or apple cider vinegar); 50 ml port or red wine (optional); 0.5 tsp salt

Inspired by Slug & Lettuce - Wolverhampton

Time2h

Serves4

Sliced turkey, pigs in blankets, crispy potatoes, sage & onion stuffing, TenderstemⓇ broccoli, honey roast parsnips, buttery chive mashed potato, braised red cabbage & apple, cranberry sauce and gravy.

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Ingredients

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Turkey & meat

1 3/4 lb (800 g) cooked sliced turkey (breast or thigh)

12 pcs pigs in blankets (sausages wrapped in bacon)

2 tbs olive oil

1 tsp black pepper

1 tsp sea salt

Potatoes & mash

1 3/4 lb (800 g) baby potatoes (for crispy potatoes), halved if large

1 3/4 oz (50 g) Unsalted butter

2 tbs rapeseed or vegetable oil (for roasting)

1 3/4 lb (800 g) floury potatoes (Maris Piper or Yukon Gold) for mash, peeled and cut

7/8 cup (200 ml) Milk

3 3/8 tbsp (50 ml) double cream (or extra milk for lighter mash)

1.41 oz (40 g) butter (for mash)

3 tbsp fresh chives, finely chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Stuffing, parsnips & broccoli

14 1/8 oz (400 g) sage & onion stuffing (ready-made or homemade)

1 1/8 lb (500 g) parsnips, peeled and cut into long batons

2 tbs Honey

1 tbs olive oil (for parsnips)

1/2 tsp sea salt

10.6 oz (300 g) Tenderstem® broccoli (or broccolini)

0.53 oz (15 g) butter (for tossing broccoli)

1/2 pcs lemon (optional, for finishing)

Braised cabbage & cranberry sauce

1 1/3 lb (600 g) red cabbage, shredded

1 pcs apple, peeled and grated or finely chopped

1 tbs butter or oil

2 tbs Brown sugar

2 tbs red wine vinegar (or apple cider vinegar)

3 3/8 tbsp (50 ml) port or red wine (optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

7.05 oz (200 g) cranberry sauce (ready-made or homemade)

Gravy & seasoning

2 1/8 cup (500 ml) good-quality turkey gravy (jarred or homemade)

7/8 cup (200 ml) turkey or chicken stock (if making or thinning gravy)

1 tbs fresh sage leaves (optional, finely chopped)

1 tsp cornflour (for thickening, optional)

1 tbs water (for cornflour slurry)

Method

Turkey & meat

Reheat turkey

Preheat oven to 160°C / 320°F (fan). Place the sliced cooked turkey in an ovenproof dish, sprinkle with a pinch of salt and black pepper, dot with a little butter or a drizzle of olive oil (1 tbs). Cover tightly with foil and warm in the oven for 15–20 minutes until heated through (internal temp about 65–70°C if using a probe). Keep covered to retain moisture.

Cook pigs in blankets

Increase oven to 200°C / 400°F (fan) when you need to roast the potatoes and parsnips. Arrange pigs in blankets on a baking tray lined with parchment. Roast for 20–25 minutes, turning once halfway, until bacon is crisp and sausages are cooked through. If pigs need longer, rest them under foil for a few minutes before serving.

Potatoes & mash

Crispy potatoes

Bring a large pan of salted water to the boil. Parboil the baby potatoes for 8–10 minutes until the edges start to soften. Drain well and let steam-dry for 2 minutes. Shake the pan or rough up the surfaces with a fork to create texture. Toss potatoes in a roasting tray with 2 tbs rapeseed oil, 50 g butter (cut into small pieces) and 1 tsp salt and 0.5 tsp black pepper. Roast at 200°C / 400°F (fan) for 35–45 minutes, turning every 15 minutes, until deeply golden and crisp.

Buttery chive mashed potato

Place peeled, chopped floury potatoes in cold salted water and bring to a boil. Simmer 15–18 minutes until very tender. Drain well and return to the hot pan to dry for 1 minute. Mash or ricer the potatoes until smooth. Heat 200 ml milk with 50 ml cream (or extra milk) and 40 g butter until the butter melts. Gradually beat warm milk mixture into the potatoes until you reach a smooth, slightly fluffy consistency. Stir in 3 tbsp finely chopped chives and season with 1 tsp salt and 1/2 tsp black pepper. Keep covered and warm.

Stuffing, parsnips & broccoli

Heat stuffing

If using ready-made stuffing that requires heating, place the 400 g sage & onion stuffing in an ovenproof dish and warm in the oven at 180°C / 350°F for 20–25 minutes until heated through and the top is slightly crisp. For homemade stuffing, bake according to your recipe until cooked and golden (about 30–35 minutes).

Honey roast parsnips

Toss the 500 g parsnip batons with 1 tbs olive oil, 2 tbs honey and 1/2 tsp sea salt on a separate tray. Roast at 200°C / 400°F for 30–35 minutes alongside the potatoes, turning once, until caramelised and tender. If they brown too quickly, lower oven to 180°C and cover loosely with foil for the last 10 minutes.

Tenderstem® broccoli

Trim tenderstem broccoli if needed. Bring a wide pan of salted water to the boil. Blanch the broccoli for 2–3 minutes until bright green and just tender. Drain and plunge into iced water to stop cooking if not serving immediately. Just before serving, toss the broccoli in 15 g butter in a hot pan for 1 minute, squeeze over the juice of 1/2 lemon if using, and season with a pinch of salt.

Braised cabbage & cranberry sauce

Make braised red cabbage & apple

Heat 1 tbs butter or oil in a large heavy-based pot over medium heat. Add the shredded red cabbage and cook, stirring, for 4–5 minutes. Add the grated apple, 2 tbs brown sugar and 2 tbs red wine vinegar, plus 50 ml port or red wine if using. Stir, reduce heat to low, cover partially and braise gently for 25–35 minutes, stirring occasionally, until the cabbage is very tender and the flavours have melded. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust sugar or vinegar to taste.

Cranberry sauce (if using jarred)

Spoon 200 g ready-made cranberry sauce into a small serving bowl. If making your own quickly, simmer 200 g fresh or frozen cranberries with 100 g sugar and 50 ml water for 8–10 minutes until thickened, then stir in a little orange zest or port to taste. Keep warm or at room temperature.

Gravy & finishing

Warm and finish gravy

Pour 500 ml turkey gravy into a saucepan and warm gently over low heat. If the gravy is too thick, add up to 200 ml turkey or chicken stock to loosen. Taste and stir in 1 tbs chopped fresh sage, if desired. For a thicker gravy, mix 1 tsp cornflour with 1 tbs cold water to form a slurry, whisk into simmering gravy and cook for 1–2 minutes until thickened. Keep warm.

Plate and serve

Arrange warmed sliced turkey, pigs in blankets, crispy potatoes, honey roast parsnips, sage & onion stuffing and a generous scoop of buttery chive mashed potato on each plate. Add a portion of braised red cabbage & apple and a few stems of tenderstem broccoli. Serve cranberry sauce and hot gravy on the side for guests to add to taste.