Christmas Recipes 2017-10-21T06:45:11+00:00
canalside christmas recipes

Canalside Christmas Recipes


  1. Remove the bird from the fridge about 2 hours before cooking so it is at room temperature for stuffing. To stuff your bird use your hands to push some of the stuffing into the neck end. Put the remainder in the body cavity.
  2. Check the weight of the turkey and calculate the cooking time. Cooking times for a turkey depends on its size and can also vary depending on your oven! As a guide, if the bird is under 4kgs (8lb 8oz) allow 20 minutes per kg plus 70 minutes at the end. If it is over 4kg (8lb 8oz) allow 20 minutes per kg plus 90 minutes at the end. If you are stuffing your turkey weigh it again after stuffing and increase the cooking time accordingly.
  3. Preheat the oven to 190 degrees C (375 degrees F) gas mark 5.
  4. Mix some fresh chopped herbs with butter and apply this to the turkey breast – this will help keep it moist.
  5. Cover your bird loosely in foil and place in a roasting tin. When your oven is up to temperature put the turkey onto the bottom shelf.
  6. Regularly baste the turkey to retain moisture and remove the foil for the last 40 minutes of cooking so the skin turns a golden brown.
  7. To check that your turkey is fully cooked, pierce the thickest part of the thigh with a skewer. If the juices run golden and clear it is ready, if they run pink continue cooking.
  8. Once fully cooked, allow excess juice to run out of the turkey then carefully transfer to a warm dish. Allow to rest for around 30 minutes before carving


When roasting your turkey try putting it upside down on its breast. The juices from the back and legs run into the drier breast meat and keep it moist during cooking. Cooking a turkey uncovered and upside down will reduce cooking times so check your turkey about 30-40 minutes before the end of the cooking time.



450g peeled Chestnuts, very finely chopped
1 Onion, finely chopped
110g Smoked Streaky Bacon, finely chopped
25g Butter
4 level tablespoons chopped Fresh Parsley
225g Pork Sausage Meat
1 level dessertspoon chopped Fresh Thyme
Black Pepper


  1. Melt the butter in a large frying pan and cook the onion and bacon for about 10 minutes, until the onion looks transparent.
  2. Tip the contents of the pan into a large mixing bowl & add all the remaining ingredients.
  3. Season with salt and pepper and mix very thoroughly.



1 packet (12oz/ 340g) fresh or frozen Cranberries

1 cup of Water

1 cup of Sugar

Grated rind & juice of 1 Orange


  1. Wash and drain the cranberries.
  2. Put the water & sugar in a pan.
  3. Gently bring the pan to the boil, stirring till the sugar dissolves.
  4. Simmer till the mixture reduces & becomes a bit syrupy .
  5. Put the cranberries in the pan & simmer till all the cranberries have burst (approx 10 mins)
  6. Remove from the heat & stir in the orange rind & juice.
  7. Put in a bowl & allow to cool then chill in the fridge . The sauce will thicken a little as it cools.



500g Sprouts

100g Pancetta (or Streaky Bacon)

100g Vacuum Packed Chestnuts

1 Lemon

Sea Salt

Ground Black Pepper

1 tbsp Olive Oil (or Rapeseed Oil)


  1. Trim the base of the sprouts and cut them in half lengthways.
  2. Bring a pan of salted water to the boil. Add the sprouts and cook for 2-3 minutes, drain.
  3. Heat the oil in a frying pan and fry the pancetta/bacon until golden and crisp.
  4. Add the sprouts and cook for 2-3 minutes, tossing occasionally.
  5. Roughly chop the chestnuts and add to the pan.
  6. Grate the zest of the lemon over the chestnuts and sprouts
  7. Squeeze a little bit of juice over them.
  8. Add seasoning if necessary.