Push the boat out this Christmas with our sensational version of the season’s essential dish: roast turkey and stuffing. It’s completely Free at Slimming World so you can eat as much as you like! Log on to www.slimmingworld.co.uk for hundreds of recipes and meal ideas or to find your nearest Slimming World group
Ingredients
4kg oven-ready turkey
Small handful of finely chopped fresh parsley
4 tbsp dried mixed herbs
4 unwaxed lemons
Low calorie cooking spray
1 onion, halved
2 garlic bulbs, unpeeled
A small handful of sage leaves
Bay leaves, to garnish
For the stuffing balls
Small handful of chopped fresh sage
Small handful of chopped fresh parsley
1 egg, beaten
Finely grated zest of ½ unwaxed lemon
350g lean pork mince (5% fat or less)
Salt and freshly ground black pepper
6 lean bacon rashers, visible fat removed
Method
First make the stuffing ball mix. Put the chopped herbs, egg, lemon zest and pork in a bowl and season to taste. Using your fingers, mix the ingredients until well combined. Cover and chill for 3-4 hours (or overnight if time permits). Preheat the oven to 180°C/160°C Fan/Gas 4. Calculate the cooking time of the turkey at 45 minutes per 1kg plus 20 minutes (so a 4kg bird would take 3 hours 20 minutes).
Place the turkey in a non-stick roasting tin and sprinkle over the parsley and mixed herbs plus the zest and juice of two lemons. Season and spray with low calorie cooking spray.
Halve the remaining lemons and stuff this into the body cavity along with the onion, garlic, sage. Tie the legs together with kitchen string. Stuff the neck cavity with half of the stuffing mix.
Cover with foil and roast in the oven, basting with the juices in the tin every hour or so. Increase the temperature to 200°C/180°C Fan/Gas 6 and remove the foil for the final 30 minutes. Remove the turkey from the oven, cover with a ‘tent’ of foil and leave to rest for up to 2 hours.
Meanwhile, make the stuffing balls.Divide the remaining stuffing ball mixture into 12 bite-sized balls. Halve each bacon rasher lengthways and use each piece to wrap up a stuffing ball. Place them seam side down in a non-stick roasting tin and roast in an oven preheated to 200°C/180°C Fan/Gas 6 for 35 minutes or until cooked through.
Remove the skin and any visible fat from the turkey and place the bird on a serving platter. Garnish with bay leaves and serve with the stuffing balls and all the trimmings
SOURCE : Slimming World
