 | Roast Bronze free-range Turkey with Traditional Pork, Sage and Onion Stuffing
Even if you've never cooked a turkey in your life, it's easy as long as you follow Delia's recipe to the letter… |
 | Served with
Roast potatoes
The amounts here are not vital because it depends on who's greedy and who is on a diet and so on, but I find that 8 oz (225 g) per person is enough – yielding three each and a few extras for inevitable second helpings! I like Desirée best of all, but my second choice would be Romano. |
 | Roast parsnips
This is a good combination of flavours, and a nice alternative to plain roast parsnips. |
 | and button sprouts, Giblet gravy
However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving cat or dog. |
 | Cranberry and orange relish
This is quite an exotic accompaniment, actually suitable for all poultry and game, yet it is made in moments |
 | Traditional bread sauce
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet. The real thing is beautifully creamy and the perfect accompaniment to turkey on Christmas Day |
