Ingredients
- 100g Paxo Sage & Onion stuffing mix
- 250ml boiling water (for the stuffing)
- 10 chipolata sausages
- 5 slices streaky bacon (halved)
- 25kg turkey breast joint
- 25kg gammon joint
- 25kg potatoes, peeled and cut into large dice
- oil (for roasting potatoes)
- 75g Bisto Gluten Free Gravy Granules
- 6 litre boiling water (for the gravy)
- Seasonal vegetables to serve
- Salt and black pepper, to taste
Method
1. Preheat the oven to180°C / 350°F / Gas Mark 4.
2. Make the stuffing:Place the Paxo mix in a bowl, add 250ml boiling water, stir and leave for 5 minutes. Stir again, allow to cool slightly, then shape into 10 even balls. Set aside.
3. Prepare the pigs-in-blanket:Wrap each chipolata in half a slice of streaky bacon (so each sausage is half-covered). Place on a tray and reserve.
4. Roast the joints:Wrap the turkey and gammon loosely in foil (or leave uncovered for a more browned finish — see tip). Put both in the oven and roast until each reaches a safe core temperature of 75°C. Keep warm and rest before carving. (Cooking time will vary by weight — use a probe thermometer to confirm.)
5. Parboil the potatoes:Meanwhile, parboil the diced potatoes in lightly salted water for 12–15 minutes. Drain well and allow to steam dry.
6. Roast the potatoes:Toss the parboiled potatoes in the oil, season, spread in a shallow roasting tray and roast for 40–45 minutes (turning once) until golden and crisp.
7. Cook stuffing & pigs-in-blanket:Place the stuffing balls on a baking tray and bake for 20–25 minutes until heated through and lightly golden. Add the pigs-in-blanket to the oven for 20–25 minutes as well, until the bacon is crisp and sausages reach 75°C core temperature.
8. Make the gravy:Whisk 50 g Bisto Gluten Free Gravy Granules into 600 ml boiling water, return to the heat and simmer briefly, whisking, until thickened and smooth. Taste and season.
9. Carve & serve:Slice the rested turkey and gammon. Serve with stuffing balls, pigs-in-blanket, roast potatoes, seasonal vegetables and plenty of gravy
