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…
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.
This is a good combination of flavours, and a nice alternative to plain roast parsnips.
and button sprouts,
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