Enjoy a guilt-free Christmas dinner this year, with Rosemary Conley’s lower-calorie roast turkey crown and leek and parsley stuffing.
- 1 x 1.8kg turkey crown
- 1 head celery
- 1 red onion, peeled
- redcurrants to garnish
- For the stuffing:
- 2 leeks, finely chopped
- 100g granary breadcrumbs
- 100g 95% fat-free sausages, chopped
- 2tbsp chopped fresh parsley
- 1tsp vegetable stock powder
Make the stuffing by dry-frying the leeks in a preheated non-stick pan until soft. Spoon into a mixing bowl, then mix in the remaining ingredients, adding a little boiling water from a kettle. Put aside and leave to cool.
Rinse the turkey well under running cold water and pat dry with kitchen paper. Place the prepared stuffing under the skin, then fold the skin over to keep the stuffing in place.
Place the head of celery on a wire rack and sit the turkey on top.
Cut the onion into wedges and arrange around the turkey.
Place the wire rack over the roasting tin and pour 600ml water into the tin, around the rack.
Cover with foil and roast in the oven, basting occasionally with the juices.
Remove the turkey from the oven and allow to rest for 5-15 mins before carving.
Garnish with redcurrants and serve with a selection of side dishes.
Top tip for making Rosemary Conley’s roast turkey & parsley stuffing
Sitting the turkey on a head of celery adds flavour and also stops the joint from moving around during cooking.