Ingredients

• 1 tbs fennel seeds
• 1 tsp black peppercorns
• 1 bunch lemon thyme
• 100g butter
• 4.8kg turkey, removed from the fridge 1 hour before cooking
• 1 each onion and large carrot, roughly chopped
• 2 bulbs garlic, halved widthwise
• 250ml (1 cup) verjuice (see note)
• 6 black figs, halved
• 2 tbs plain flour
• 500ml (2 cups) chicken stock sautéed asparagus and broccolini with wilted lettuce (see related recipe), to serve

• Corn stuffing

• 4 cobs corn, kernels removed
• 100g parmesan, finely grated
• 5 eggs, lightly beaten
• 100g butter, melted, cooled
• 2 cloves garlic, crushed
• 1/2 tsp dried chilli flakes
• 300g rustic day-old bread, cut into 1cm cubes
• 10 slices prosciutto, halved widthwise

• Hasselback potatoes

• 1.5kg (about 6) even-sized desiree potatoes, unpeeled
• 2 tbs olive oil
• 6 cloves garlic, bruised, peeled
• 12 bay leaves or 12 small thyme sprigs
• 60g butter

Description

Roast Turkey, Figs And Corn Stuffing With Hasselback Potatoes Recipe - To Make Stuffing, Line A Large Oven Tray With Baking Paper. Process Half The Corn In A Food Processor Until Roughly Chopped, Then Transfer To A Bowl. Add Parmesan, Eggs, Butter,...

View Full Recipe