Turkey burgers are a healthy way to eat burgers and this turkey burgers recipe gives them a fruity twist.

Turkey Burgers Recipe

Celebrate special occasions by serving these tasty turkey burgers either as canapés, or as quarter pounders, with plenty of cranberry crunch and lashings of cranberry sauce to sink your teeth into.

Turkey burgers recipe

Makes 4 large burgers or 10 canapé size burgers

Prep time: 30 minutes

Cooking time: 20 minutes

For the burgers

500g turkey mince

2 shallots, peeled and finely chopped

1 clove garlic, crushed

100g rolled oats

1 egg, lightly beaten

1 tbsps parsley, finely chopped

Oil

For the cranberry and pecan sauce

250g fresh cranberries

100ml maple syrup

Juice and grated zest 1 orange

25g pecans

To serve

4 large baps or 10 mini rolls

Mayonnaise

Lettuce

What to do:

Place all the ingredients for the burgers into a large bowl, mix together and press into either four large patties or 10 small ones. Place on a tray and refrigerate for at least half an hour.

Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans.

Cook the burgers either in a griddle or frying pan in a little oil, over a medium heat for approximately 10-12 minutes each side for the large ones and 5-7 minutes for the small. Make sure to check they are cooked through and piping hot.

Serve in warm baps or mini rolls spread with mayonnaise, topped with a little lettuce and a good spoonful of the cranberry and pecan sauce.

Cooks Tip: To make a version from left-over turkey simply chop or mince left over dark and white cooked Turkey meat, add some breadcrumbs and a beaten egg or a little mayonnaise to bind, form into patties and fry until golden and piping hot. Serve as above with the cranberry and pecan sauce.

 

http://berryworld.com/recipes/

Roast turkey is delicious and the addition of shallot stuffing with fresh sage makes it sensational especially at Christmas.

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You’ll need:

5kg free-range Totally Traditional Turkey

4 tbsp rapeseed oil

Sea salt and black pepper

 

For the stuffing:

75g butter

2 tbsp rapeseed oil

8 shallots, peeled and finely chopped

3 cloves of garlic, peeled and finely chopped

250g dried figs, chopped into small cubes

2 small eating apples

250g fresh breadcrumbs

3 tbsp fresh sage leaves, chopped

750g sausage meat

3tbsp of parsley, chopped

1 large egg beaten

Sea salt and black pepper

 

What to do:

 

Preheat oven to 230°C/Gas Mark 8

 

Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

 

Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

 

To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

 

Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball.

 

Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.

 

Take one small onion per person and peel, leaving the top of the onion intact and the base root in place. Peel and boil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and cool in cold water. Drain and cut the top off the onion, about three quarters of the way up, so as to make a lid. Using a sharp knife, hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes in the oven alongside the turkey until cooked through and slightly caramelised.

 

When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

 

Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

 

 

Serve the turkey carved with stuffing balls or stuffed onions and gravy.

 

Recipe supplied by www.totallytraditionalturkeys.com

How do you prepare your roast turkey? What are your favourite treats for the Christmas period?

Mummascribbles
Winnettes

Stained glass cookies recipe

Stained Glass Cookies

Delicious buttery biscuits, with edible sweetie stained glass. These edible decorations make the perfect gift and are ideal for hanging on the tree. Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes
Makes 10-15 biscuits

Ingredients

220g butter, softened
100g Whitworths for Baking Light Soft Brown Sugar
350g plain flour, plus extra for dusting
1 tsp ground ginger or cinnamon
50g Whitworths for Baking Crunchy Demerara Sugar
A selection of fruit-flavoured boiled sweets in different colours
To decorate
50g Whitworths for Baking Super Fine Icing Sugar
1 – 2 tblsp of lemon juice
Coloured ribbon (narrow)

Christmas-Stained-Glass-Cookies-Recipe

Method

1. Preheat the oven to 180°C/fan 160°C/ gas 4. Line 2 large baking trays with baking paper.
2. Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
3. Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
4. Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.
5. Carefully transfer the cookies to the baking trays with a fish slice. Place one or two pieces of sweet into the middle of each biscuit whole.
6. Bake for 10 minutes or until the biscuits are just golden. Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
7. Transfer to a wire rack to cool completely. The biscuits can be stored in an airtight container for up to 4 days.
8. Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
9. When the icing is dry the biscuits are ready to hand on the tree!

Top Tip

Make sure the sweets have set hard before removing from the trays.

Do you have special Christmas recipes that you cook every year?

 

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