How to Make Any-night-of-the-week Roast turkey with sweet chestnut, cranberry and port stuffing

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Before you jump to Roast turkey with sweet chestnut, cranberry and port stuffing recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some changes. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

Start out with changing the lights. Complete this for your house, not just the kitchen. You really need to upgrade your incandescent lights along with energy-saver, compact fluorescent light bulbs. Although costing a little more initially, these types of bulbs last as long as ten of the traditional type as well as using a lot less energy. Using these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. It goes further than merely swapping the lights, though; turning off lights that aren't needed is definitely another good thing to do. In the kitchen is where you'll usually come across members of a family, and often the lights usually are not turned off until the last person goes to bed. This likewise happens in the rest of the house, but we're trying to save money in the kitchen. Try keeping the lights off until you absolutely need them, and notice how much electricity you can save.

The kitchen alone gives you many small means by which energy and money can be saved. Green living is definitely something we can all perform, without difficulty. It's concerning being practical, most of the time.

We hope you got insight from reading it, now let's go back to roast turkey with sweet chestnut, cranberry and port stuffing recipe. To make roast turkey with sweet chestnut, cranberry and port stuffing you need 16 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to cook Roast turkey with sweet chestnut, cranberry and port stuffing:

1. You need 2 cloves of garlic.
2. Provide 150 g of chestnuts.
3. Use 1 handful of walnuts.
4. Take 100 g of cranberries.
5. Prepare 1 of small bunch fresh sage.
6. You need 1 of small bunch fresh thyme.
7. Use 2 of limes (zest of).
8. Provide 7 of sausages.
9. Provide 100 g of breadcrumbs.
10. Use 1 of large onion.
11. Take 100 ml of port.
12. Use 1 slosh of cava (optional).
13. Get 1 piece of fresh ginger.
14. Use 1 of turkey.
15. Get of string.
16. You need 1 of stem celery.

Steps to make Roast turkey with sweet chestnut, cranberry and port stuffing:

1. Soak the cranberries in port and grated ginger for at least an hour.
2. Put the chestnuts on to boil for half an hour or so, leave them to cool and then peel them (I did this the evening before and once peeled, put them in the fridge).
3. If you are going to make stock, put the turkey bones (or neck and giblets) into a large pan with some celery sticks, a leek, a couple of onions, 2 carrots, some bayleaves, generous pinch of salt, a large piece of peeled ginger and water (should almost cover ingredients). Covered and simmered for a couple of hours. This provided heaps of stock, some of which I put into the freezer for future soups, and some of which I put in the fridge for Christmas Day gravy..
4. Chop the onion, celery and garlic as small as poss. Chop the walnuts and chestnuts and grate the bread. Wash and chop the herbs and get the meat out of the sausages..
5. Sauté the onions and garlic in a little oil for about five minutes..
6. Add the sausage meat and stir.
7. Add the port and cranberries and leave to simmer for 10 minutes. (I had an opened bottle of cava in the fridge so couldn't resist adding a slosh of that too).
8. Add the nuts and breadcrumbs, stir well and simmer another 5-10 minutes until the liquid has been absorbed.
9. Add the herbs, stir well, cover and leave covered for 5 minutes more..
10. Taste and add salt and black pepper accordingly. Put in an airtight container and store in the fridge if it is for future use. Or just start stuffing if you are doing the whole marathon in one go..
11. This is what the stock looked like after 2 hours..
12. Preheat the oven to 250º. Stuff your turkey (or bird of choice). I used string to tie ours but this isn't strictly necessary and I wouldn't have done so if it hadn't been deboned..
13. Put the turkey in the oven, I put it in like this, with the baking sheet underneath to catch all the juices. After the first 30 minutes, put the heat down to 180º and then cooking time will be proportional to the size of your turkey - roughly 30 minutes per kg..
14. To check that the turkey is done, stick a prong just above the leg. If the juices that come out are clear, it is fully cooked..
15. Leave the turkey to rest for half an hour before carving.
16. While it is resting, heat the stock up and carefully pour the juices into the pan to make the gravy. Get your veg ready.
17. And put your par-boiled potatoes and parsnips in the baking sheet. Add salt and pepper and put in a very hot oven (25º) for half an hour so they crisp up nicely..
18. Serve the carved turkey on large warmed plates so that family and friends can serve themselves. Enjoy and Happy Christmas!!!.

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