Christmas is a wonderful time of year for celebrations and family get-togethers. Yesterday, I decorated our cottage, including the Christmas tree because we have 16 family members coming for Christmas lunch. If you would like to see photos of the decorated house, I have posted them on my Path To Minimalism blog HERE.
Meanwhile, I am posting a recipe of a low Fodmap turkey and stuffing since in New Zealand a Christmas table wouldn’t be complete without one. I made this a few years ago, and it was moist and delicious. So, I decided to include it in my cookbook: The Low Fodmap 6-Week Plan & Cookbook, which you can purchase HERE.
I will take a couple of week’s break from posting over the Christmas/New Year break so I would like to wish you a Merry Christmas and a Happy New Year. Stay safe and healthy – low Fodmap only!
- Rind and juice of 2 oranges
- 1 tablespoon (20 g) maple syrup
- or golden syrup
- 1 tablespoon (15 ml) fish sauce
- 1 whole turkey, about 10 to 12 pounds
- (4.5 to 5.4 kg)
- ⅔ cup (80 g) dried cranberries
- 1 heaped (3 g) tablespoon fresh thyme
- 1 heaped tablespoon (2 g) fresh rosemary
- Pinch of nutmeg
- Salt and pepper to taste
- 4 tablespoons (56 g) softened butter
- 6 tablespoons (84 g) butter
- 2 teaspoons (10 ml) garlic-infused oil
- (omit for reflux)
- 1 leek, chopped (green parts only)
- 6 slices of bacon
- ½ loaf of low-FODMAP bread
- 3 tablespoons (8 g) finely chopped thyme
- 3 tablespoons (8 g) finely chopped sage
- 3 tablespoons (6 g) finely chopped rosemary
- Salt and pepper
- Lactose-free milk
- First, prepare the glaze. Place all the ingredients in a small saucepan and bring to the boil. Boil rapidly until thickened.
- Remove from the heat and set aside.
- Remove the turkey from the fridge an hour before cooking.
- Preheat the oven to its highest temperature—about 500°F (250°C, or gas mark 10).
- Place the cranberries, herbs, nutmeg, salt, pepper, and butter into a food processor and grind to a paste.
- Slowly release the skin over the breast of the turkey from the flesh underneath and spoon the processed mixture underneath and massage into place. Skewer the opening shut.
- Truss the turkey and rub butter all over it.
- Place it in a large baking dish and cover with aluminum foil.
- Place in the oven and reduce the temperature to 350°F (180°C, or gas mark 4).
- Once an hour, glaze the turkey with the orange glaze.
- Roast for 3 hours in total and then remove from the oven.
- Cover the turkey with fresh aluminum foil and wrap in an old towel for 1 hour before serving with baked stuffing.
- To prepare the stuffing, heat the butter and garlic oil (if using).
- Add the leek and bacon. Cook 2 minutes.
- Place the bread in a food processor and process into chunks.
- Add the herbs, season to taste, mix well, and moisten with a little milk.
- Add the leek-and-bacon mixture and combine.
- Press into a casserole dish and bake at 350°F (180°C, or gas mark 4) for 1 hour.
- Serve hot with the turkey along with some garlic- and onion-free gravy.
Hi is it ok to stuff paste in the turkey the night before and leave in fridge?
That should be fine.