4 x 6 oz (175 g) turkey breast escalopes, 1 x 400 g pack Asda sage and onion stuffing, 14 oz (400 g) smoked rashers streaky bacon, de-rinded (16 rashers), 1 dessertspoon plain flour, 5 fl oz (150 ml) dry white wine
1 x 14 lb (6.3 kg) bronze free-range turkey, oven-ready, at room temperature, Traditional Pork, Sage and Onion Stuffing (see link below), at room temperature, 6 oz (175 g) butter, softened, 8 oz (225 g) fat streaky bacon, Salt and freshly milled black pepper
1 x 7 lb (3.15 kg) turkey crown (If you don’t want any leftovers, buy a smaller crown weighing 4 lb–4½ lb/1.8 kg–2 kg), 1 oz (25 g) natural shelled pistachios, lightly toasted under the grill for 3–4 minutes, 2 oz (50 g) ready-to-eat dried apricots, 1 x 340 g pack Marks & Spencer Sage and Onion Stuffing, 2 x 100 g packs sliced smoked pancetta
110 g cheese, Sage Derby, grated, 40 g butter, 25 g plain flour, 275 ml milk, cold, 3 large eggs, seperated
1 turkey, about 6.3 kg oven-ready, 175 g butter, softened, 225 g rashers of streaky bacon, very fatty, 1 pinches black pepper, 900 g pork sausage meat, good-quality or finely minced pure pork
1 turkey, about 14 lb (6.3 kg) oven-ready, 6 oz (175 g) softened butter, 8 oz (225 g) very fat streaky bacon, salt and freshly milled black pepper, 2 lb (900 g) good-quality pork sausagemeat or finely minced pure pork
1 x 12-14 lb (5.4-6.5 kg) fresh goose with giblets, 2 tablespoons cranberry jelly, to glaze, 2 oz (50 g) fresh breadcrumbs, 2 heaped tablespoons fresh chopped parsley, 1 level dessertspoon fresh chopped rosemary
1 x 5-6 lb (2.2-2.6 kg) Gressingham duck (weight with giblets), ½ onion, peeled and cut into 2 wedges, 1 level tablespoon plain flour, Maldon sea salt and freshly milled black pepper, 6 oz (175 g) sausage meat
On the Top Food Blogs list we have gathered the most popular food blogs in the UK and Ireland.
1 x 12-14 lb (5.4-6.5 kg) turkey with giblets, 2 x 70 g packs pancetta, 4 oz (110 g) butter, salt and freshly milled black pepper, the turkey giblets
4 x 6oz (175g) turkey breast escalopes, 14oz (400g) smoked rashers streaky bacon, de-rinded (16 rashers), 12oz (350g) pork sausagemeat, 1/2oz (10g) chopped fresh sage, 1 small onion, very finely chopped
2 pheasants, about 1 lb 14 oz (750 g) each, 2 oz (50 g) butter, softened, 6 rashers dry-cure streaky bacon, derinded and cut in half, salt and freshly milled black pepper, 4 oz (110 g) chestnuts from a 200g vacuum pack, roughly chopped (reserve remainder for sauce)
1 goose, with giblets, weighing 10-12 lb (4.5-5.4 kg), Salt and freshly milled black pepper, 10 oz (275 g) minced pork or good-quality pork sausagemeat, 2 teaspoons dried sage, 1 pear, finely chopped with the skin left on
1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight, 12 rashers dry-cure streaky bacon, derinded and cut in half, 1 large onion, peeled and sliced finely into rings, 2 cloves garlic, crushed, 1 level tablespoon fresh chopped thyme, plus a few sprigs
1 goose with giblets, weighing 10-12 lb (4.5-5.4 kg) (reserve the liver), Goose Giblet Stock (click here for recipe), 55 ml (2 fl oz) wine for the gravy, 1½ lb (700 g) Bramley apples, peeled, cored and cut roughly into ½ in (1 cm) slices, 8 oz (225 g) ready-to-eat prunes, chopped
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