Name: Traditional turkey with corn bread and candied sweet potato pie
Cook time: 270 min
Total time: 270 min
Yield: 8
Ingredients: Corn bread; 1/2 cup (75g) self-raising flour; 1/2 cup (85g) cornmeal; 1/4 cup (30g) coarsely grated cheddar cheese; 125 gram can creamed corn; 125 centimetre corn kernels, rinsed, drained; 1/3 cup (80ml) buttermilk; 1 egg, beaten lightly; 30 gram butter, melted; Forcebeat stuffing; 40 gram butter; 1 large brown onion (200g), chopped finely; 4 thin slices prosciutto (60g), chopped finely; 500 gram chicken mince; 1 cup (70g) stale breadcrumbs; 1/2 cup (60g) coarsely chopped roasted pecans; 1/3 cup finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh sage; Traditional turkey; 4 kilogram turkey; 1 cup (250ml) water; 40 gram butter, melted; 1/3 cup (50g) plain flour; 1 cup (250ml) dry white wine; 1 litre (4 cups) chicken stock; Candied sweet potato; 2 large kumara (1kg), chopped coarsely; 80 gram butter; 2 eggs, beaten lightly; 1/3 cup (50g) plain flour

Ingredients

Corn bread

1/2 cup (75g) self-raising flour

1/2 cup (85g) cornmeal

1/4 cup (30g) coarsely grated cheddar cheese

125 gram can creamed corn

125 centimetre corn kernels, rinsed, drained

1/3 cup (80ml) buttermilk

1 egg, beaten lightly

30 gram butter, melted

Forcebeat stuffing

40 gram butter

1 large brown onion (200g), chopped finely

4 thin slices prosciutto (60g), chopped finely

500 gram chicken mince

1 cup (70g) stale breadcrumbs

1/2 cup (60g) coarsely chopped roasted pecans

1/3 cup finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh sage

Traditional turkey

4 kilogram turkey

1 cup (250ml) water

40 gram butter, melted

1/3 cup (50g) plain flour

1 cup (250ml) dry white wine

1 litre (4 cups) chicken stock

Candied sweet potato

2 large kumara (1kg), chopped coarsely

80 gram butter

2 eggs, beaten lightly

1/3 cup (50g) plain flour

1/3 cup (75g) firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 cup (90g) coarsely chopped roasted pecans

Method

1.Make corn bread. Preheat oven to 200°C/180°C fan-forced. Grease 8cm x 26cm bar cake pan; line base with baking paper, extending paper 5cm over long sides. Sift flour into medium bowl; stir in cornmeal and cheese. Stir in combined remaining ingredients. Spread mixture into pan; bake, about 30 minutes. Stand 10 minutes; turn onto wire rack to cool.

2.Make forcemeat stuffing. Melt butter in medium frying pan; cook onion and prosciutto, stirring, until onion softens. Combine onion mixture in medium bowl with remaining ingredients.

3.Reduce oven temperature to 180°C/160°C fan-forced.

4.Fill neck cavity of turkey with some of the stuffing; secure skin with toothpicks or small skewers to enclose stuffing. Fill large cavity with remaining stuffing; secure skin. Tie legs together with kitchen string.

5.Place turkey on oiled wire rack in shallow large baking dish; pour the water into dish. Brush turkey all over with butter. Roast, covered, 2 hours. Uncover turkey; roast about 1 hour, basting occasionally with dish juices, until turkey is cooked through.

6.Meanwhile, make candied sweet potato pie. Boil, steam or microwave kumara until tender; drain. Mash kumara in medium bowl with half of the butter until smooth; stir in egg. Spread mixture into oiled 2-litre (8-cup) ovenproof dish. Combine flour, sugar and spices in small bowl; using fingertips, rub in remaining butter. Stir in nuts. Sprinkle nut mixture over kumara; bake, uncovered, about 30 minutes or until browned.

7.Remove turkey from dish; reserve 1/3 cup juices from dish. Cover turkey; stand 20 minutes.

8.Heat reserved juices in same dish. Add flour; cook, stirring, until mixture is well browned. Gradually stir in wine and stock; stir until gravy boils and thickens. Strain gravy into heatproof jug.

9.Serve turkey with gravy, corn bread and candied sweet potato pie.

Corn bread can be made a day ahead; store in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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