Cook whatever your favourite vegetables are for Christmas Day, but stick to two root vegetables at most.
1. Preheat the oven to 200°C/gas mark 6.
2. Mash the butter in a bowl. Add the ground walnuts and sage and mix together. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.
3. Next, add the stuffings to the turkey. Place the sausage meat stuffing in the neck cavity, then line the main cavity with some tin foil or parchment paper and loosely pack the fig and walnut stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing. Place the turkey in a large roasting tray and pop in the preheated oven.
4. Allocate 20 minutes per 450g plus an additional 20 to 30 minutes in the oven. In total it should take about 4 hours to cook a 6.5kg turkey. When a skewer is inserted into the meat nearest the bone, i.e. the leg, the juices should run completely clear. If you feel the turkey is browning too quickly, you can cover it with some tin foil for the first 2 hours. Allow the meat to rest when it comes out of the oven and carve as required.
Fig and Walnut Stuffing
To make the fig and walnut stuffing, melt the butter in a large frying pan set over a medium heat. Add the onions and sauté for 3 to 4 minutes, until softened and translucent but not coloured. Meanwhile, put the breadcrumbs, walnuts, figs, cardamom and herbs in a large bowl. Pour the butter and onion mixture over the breadcrumbs and combine thoroughly. Check the seasoning and set aside until needed.
Sausage Meat Stuffing
To make the sausage meat stuffing, thoroughly combine the sausage meat in a bowl with the breadcrumbs, cranberries, onions and herbs. Season with a little salt and pepper and set aside until needed.
Apple, Pear and Cranberry Relish
*This makes 3 jars.
Place all the ingredients in a large heavybased pan and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for about 30 minutes (or longer if required), until the chutney has taken on a uniform brown colour and the flavours have combined. Ladle into sterilised jars and seal with sterilised lids. Store in the fridge for up to 1 month once opened or up to 9 months if sealed and stored in a cool, dry place.
TIP: When cooking this relish, don't let the base of the pan burn, as this will result in a bitter aftertaste.