Roast turducken with baby potatoes and fennel, peppercorn gravy

• 6 6

• Preparation time:

• Cooking time:

Ingredients

800g baby Cream Delight potatoes
1 Woolworths Gold Fig and Pistachio Turducken (1kg)
½ cup Woolworths Gold Sicilian Extra Virgin Olive Oil
sea salt flakes and freshly-milled black pepper
4 heads baby fennel, thickly sliced
½ bunch thyme leaves
2 punnets Sweet Solanato tomatoes
2 cups semi-sweet sherry
1L beef stock
2 Tbsp unsalted butter
2 Tbsp plain flour
2 tsp pickled green peppercorns
1 bunch sage leaves

Method

1 Preheat oven to 210C. Place the potatoes in a saucepan of cold water and bring to a low simmer. Cook gently for 45 minutes, until tender, then drain and set aside for 15 minutes. Combine half the butter and the garlic in a small bowl.

2 Remove the Woolworths Gold Fig and Pistachio Turducken from the package and arrange in a roasting pan. Rub with 2 Tbsp Woolworths Gold Sicilian Extra Virgin Olive Oil then season lightly with salt and pepper. Bake for 15 minutes, until the skin begins to brown, then rub with the garlic butter, cover with foil, reduce the temperature to 170C, and bake for 1 hour. Remove the foil and bake for a further 10 minutes, then rest before serving.

3 Meanwhile, toss the potatoes, fennel and thyme with the remaining oil and arrange in a roasting pan. Season with salt and pepper, then place in the oven when the heat is turned down to 170C. Bake for 1 hour, then add the tomatoes and bake for ten more minutes.

4 Pour the sherry in a medium saucepan and set over a high heat. Boil rapidly for 5 minutes, then add the stock and boil to reduce by half. Set aside. Fry the remaining butter and flour in the saucepan until crumbly, then pour in the sherry mixture and pickled peppercorns, then simmer until thickened. Season with salt and pepper.

5 Toss the sage leaves into the vegetables and arrange on a platter. Carve the Woolworths Gold Fig and Pistachio Turducken and set alongside, then serve with the gravy.

Notes