Christmas Dinner Hanging Kebab Recipe

Prep and marinate

Preheat oven to 200°C (400°F). Pat turkey breast and pork loin dry with paper towels. Rub both with 3 tbs olive oil, 2 tsp salt and 1 tsp black pepper. Let rest at room temperature for 20 minutes while you prepare stuffing and other components.

Stuff and form

Slice a lengthwise pocket into the pork loin without cutting through completely; push half the prepared sage & pork stuffing into the pocket and secure with kitchen twine. Do the same with the turkey breast, placing the remaining stuffing inside. Tie both pieces loosely to keep shape, or use skewers to hold closed.

Wrap and skewer

Cut the stuffed meats into 6 even sections (about 300–350g each). Wrap each section with 2 strips of bacon (if using separate bacon for the kebab) and push onto skewers or hang from a metal rack so pieces alternate turkey/pork for visual interest. Place kebabs in a shallow roasting tray to catch drippings.

Roast

Roast in the preheated oven for 35–45 minutes, turning once halfway, until an instant‑read thermometer reads 65–70°C (150–158°F) for turkey and pork (carryover will raise temp). If bacon browns too quickly, tent with foil. Remove from oven, loosely tent with foil and rest 15 minutes before slicing to serve from the hanging kebab or remove from skewers.

While meats rest, make the stuffing. Heat 50g butter in a skillet over medium heat. Add finely chopped onion and sauté until translucent (4–5 minutes). Add minced garlic and chopped sage; cook 1 minute more. Add torn bread cubes and stir to coat, then add the pork sausage meat and break it up, cooking until mostly opaque (3–4 minutes). Pour in 120ml chicken stock a little at a time until bread is moist but not soggy. Remove from heat and stir in beaten egg, grated nutmeg, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning. The mixture should hold together when pressed. Reserve about 200g for stuffing the meats and set aside about 150g to form small logs for pigs in blankets.

Form pigs in blankets

Take 24 mini cocktail sausages and wrap each with half a bacon slice and a small amount (about 6g) of the reserved stuffing if desired. Secure with a toothpick.

Preheat oven to 200°C (if not already hot). In a small saucepan, combine 150g cranberry sauce, 3 tbs maple syrup, 1 tsp Dijon mustard and 1 tsp apple cider vinegar. Heat gently, stirring until slightly reduced and glossy (3–5 minutes). Taste and adjust sweetness/acidity. Brush the glaze over the wrapped mini sausages and place them on a baking tray lined with foil. Roast alongside the kebab or on a separate shelf for 12–15 minutes, turning once, until bacon is crisp and glaze is sticky. Keep warm until serving.

Toss 600g halved carrots with 2 tbs maple syrup, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking tray. Roast in the oven at 200°C for 25–30 minutes, turning once, until tender and caramelized at the edges. If cooking concurrently, place on a shelf where they'll receive even heat. Keep warm.

Parboil the 1.2kg potatoes in salted water for 8–10 minutes until edges are just tender. Drain and shake in the pot to roughen surfaces. Toss with 4 tbs olive oil, 30g butter, crushed garlic, chopped rosemary and thyme, 1 tsp salt and 1/2 tsp black pepper. Spread on a roasting tray and roast at 200°C for 35–45 minutes, turning occasionally, until golden and crisp. Roast timing can coincide with kebab—start potatoes earlier as they take longer.

Melt 25g butter in a large heavy pan over medium heat. Add 1 thinly sliced onion and cook until soft (4–5 minutes). Add diced apple and cook 2 minutes. Stir in 800g shredded red cabbage, 2 tbs brown sugar, 3 tbs apple cider vinegar, 2 star anise and 150ml stock. Bring to a simmer, cover and cook gently for 30–40 minutes, stirring occasionally, until cabbage is tender and flavors meld. Remove star anise, season with 3/4 tsp salt and 1/2 tsp black pepper. Keep warm.

Toss 600g trimmed Brussels sprouts with 2 tbs olive oil, 20g butter, 1/2 tsp salt and 1/4 tsp pepper in an ovenproof dish. Roast at 200°C for 18–22 minutes until tender and browned at tips, shaking the tray once. Alternatively, sauté in a skillet until caramelized. Keep warm.

When kebab is resting, pour 300ml pan drippings and any collected roast juices into a saucepan, skim off excess fat, then add 25g butter. Stir in 2 tbs plain flour and cook for 1–2 minutes to form a roux. Gradually whisk in 300ml stock (or remaining pan juices and 300ml stock combined) and 50ml red wine if using. Add 1 tbs fresh thyme. Simmer 5–8 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper, strain if desired, and keep warm.

To serve the hanging kebab: carve slices from the rested kebab sections on the skewers or remove and slice. Arrange on a large serving board or platter. Surround with maple-roasted carrots, garlic & herb roast potatoes, braised red cabbage, roasted Brussels sprouts and the glazed cranberry pigs-in-blanket. Pour gravy into a jug and serve alongside. Serves 6.