It is the middle of winter, snow and frosts are settling in and it is the perfect time to resist hibernation and invite friends over for a fabulous mid-winter dinner!
Often labelled mid-winter Christmas due to the similarity of the fare that our northern friends embrace in December, for those of us down under it is mid-year when heart warming food is most appreciated.

Over the last couple of years I have found confidence in cooking a turkey, with tender basting and possibly changes in growing techniques, cooking a Tegel turkey is really simple and you get slice after slice of tender delicious meat, ideal when serving a crowd.
For smaller occasion then a larger size chicken is possibly all you will need.

This winter my turkey is stuffed with a sage, bacon and walnut stuffing, admittedly the sage is the garden has died off but it is easily found at my local green grocer.

Once you have selected the size of turkey that meets your needs then check out our
How to Prepare and Roast a Turkey ^[1] feature, this will guide you through defrosting, preparation and cooking time.
One little tip though: we think that turkey legs cook better and have crisper skin if you don’t truss the turkey (they may not look quite as pretty though).

Sage, Walnut and Bacon Stuffing  

4 rashers streaky bacon, chopped
1 onion, finely chopped
1 clove garlic, chopped
1/2 cup chopped walnuts
4 sage leaves, finely chopped
3 cups fresh breadcrumbs
1 egg, lightly whisked

Cook the bacon and onion over a low heat in a small frying pan with a splash of oil, until the onion is tender.
Add the garlic, walnuts and sage leaves, increase the heat to moderate and cook, stirring regularly for another few minutes.
Mix the contents of the pan with the breadcrumbs and season with salt and pepper.  Add the egg and mix well.
Stuff the turkey only when you are ready to cook it.

Makes enough for a 6kg turkey.

Other stuffing options include, Pork fennel and Apple, ^[2] Mediterranean, Greek Style Stuffing ^[1]

While your turkey is cooking it is time to prepare the accompaniments and bread sauce ^[3] is one of those luscious side dishes that shouldn’t be ignored.

Roasting vegetables and a large bird with one oven can be a logistical challenge but remember that roast meats can rest with a roil tent above while vegetables roast and an electric frying pan can do wonders!

 

 

 

 

 

When I want roast potatoes to be as perfect as can be I follow this method for
Perfect Golden Roast Potatoes ^[4]. They would be extra luxurious if cooked in duck or goose fat but oil is OK.

It is important for flavour and logistics to have a mixture of stove and oven cooked vegetables, or perhaps a warm salad, here are some of our favourites;

 

 

 

 

 

Oven Roasted Carrots and Parsnips with Parmesan ^[5] (not like nana made)

Shredded Brussels Sprouts with Bacon and Pine nuts ^[6].
Roasted Cauliflower with Tahini Dressing ^[7]
Roast Kumara, Goats’ Cheese, Date and Rocket Salad ^[8]

 

 

 

 

 

 

When it comes to pudding what may seem excessive on any other night is OK just this once…The list is endless but some popular choices include;
Silky Luscious Lemon Tart
Treacle Tart ^[9]
Chocolate Self Saucing Pudding ^[10]
Banana Pudding with Caramel Sauce and Hokey Pokey ^[11]
Baileys, Banana and White Chocolate Bread & Butter Pudding ^[12]

We would love you to share photos and details of your mid winter feast with us.
There are amazing prizes including Tegel vouchers, Roasting Pan, Carving Set, Breville Electric Frying Pan….
For entry and prize details check out our Share your Mid Winter Feast to Win with Tegel ^[13].

Method