Kerrie Maloney: Kerrie Christmas 12 - Turkey for Christmas in July

It was a traditional Christmas roast with all the trimmings. Combining the return of our son and daughter in law from an overseas trip with a chance to celebrate, a Christmas pudding in the freezer was a deciding factor. A small affair so I couldn't justify a big turkey which would be more traditional. Instead I opted for a turkey breast and two small turkey drumsticks which would hopefully give the the right combination of light and dark meat - products not previously purchased and in the meat section of the supermarket. Unlike the big bird of my previous turkey cooking, this roast was easily prepared, much easier to store in the fridge and relatively quick to cook. Another good thing was the fresh and in season brussel sprouts, a favourite vegetable of mine, traditionally served at a British Christmas.

The stuffing was made with breadcrumbs and this lemon chutney. It was easy to cut a pocket into the breast and then tie up the roast with string. The drumsticks were boned and then placed on top of each to form a flat mini roast. I wrapped the turkey breast up as a parcel which kept it moist and was very pleased with the outcome. The finished roast would serve six generously and with the ham and vegetables at least eight, we had lots to have as leftover in some sandwiches the next day.

Lemon Chutney Stuffing

2 cups coarse breadcrumbs* 1 red onion, finely chopped

1 lemon, juice and finely grated zest

*preferably sour dough, I used half of a large loaf

1 egg*

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons lemon chutney, homemade or commercial such as lemon, date or mango

*May need a little more egg

Method

Place breadcrumbs in bowl and cover with water. Soak for a few minutes and then squeeze out.

Combine breadcrumbs with remaining ingredients and mix well. The mixture needs to hold together, if necessary and another egg yolk.