Saturday Morning With Jack Tame

Turkey with kumara & sage stuffing & roasted cherries Turkey sometimes gets a bad rap and I can’t fathom why. Cooked and rested properly it’s a wonderful centrepiece for the festive table and feeds a crowd beautifully.  Serves 10-12  Size 3.5-4.5 turkey  1/4 cup olive oil  2 tsp sea salt 2 medium onions, peeled and chopped roughly ½ cup red or white wine or water 2 cups fresh cherries   Stuffing 2 cups fresh breadcrumbs  350g kumara, steamed and mashed  1 onion, diced fine  50g melted butter (can use olive oil)  6-8 sage leaves, shredded Handful Italian parsley, chopped roughly 1 tsp salt + ¼ tsp freshly ground black pepper Gravy 1/3 cup plain flour ¼ cup red or white wine  Water Salt and pepper to taste   Heat oven to 200 C.  Make the stuffing by mixing all the stuffing together.  Prepare the turkey by patting dry cavity and skin with paper towel. Stuff cavity with half the stuffing. Roll remaining stuffing into balls and set aside. Rub oil all over turkey and sprinkle with sea salt. For even cooking