Preparing the Cranberry and Herb Stuffing

• Melt the butter in a pan over low heat.

• Add the chopped red onion and garlic.

• Sauté until the onion is soft and slightly translucent.

• In a large mixing bowl, add the cubes of stale baguette.

• Sprinkle in the savoury, sage, thyme, black pepper and a pinch of salt if needed.

• Stir in the cranberries (fresh or dried) and the toasted almonds.

• Pour the warm butter/onion/garlic mixture over the bread.

• Add the chicken stock gradually, mixing as you go.

• The stuffing should be moist but not soggy: the bread cubes should be well soaked but still hold their shape.

Baking options

• Option 1 – Inside the turkey:

  • Use this stuffing to fill the turkey cavity just before roasting.

  • Do not overfill, as too much stuffing can lengthen the cooking time and dry out the meat.

• Option 2 – In a baking dish:

  • Transfer the stuffing to an ovenproof dish and cover.

  • Bake at 120°C (250°F) for 30–45 minutes, until hot in the centre and lightly golden on top.

Preparing the Giblet and Mushroom Stuffing

• Slice the onions into thin strips.

• In a pan, sauté the onions with olive oil, butter and a pinch of salt.

• Add the cleaned mushrooms, sliced into strips.

• Season with black pepper and Herbes de Provence.

• Cook until the mushrooms release their liquid, it evaporates, and everything is lightly golden.

• Set aside and leave to cool slightly.

• Rinse the turkey giblets thoroughly.

• Drain them well.

• Mince them with a meat grinder or chop very finely with a knife.

• Finely chop the onion–mushroom mixture as well.

• Combine the giblets and the onion–mushroom mixture in a large bowl.

• Adjust seasoning with salt, pepper and more Herbes de Provence if needed.

• Fill the turkey cavity with this stuffing, without packing it too tightly.

• Close the opening (toothpicks or kitchen string) and roast the turkey according to your usual recipe.

Preparing the Minced Meat Stuffing

• Place the minced meat in a large mixing bowl.

• Add the grated onion and garlic.

• Stir in the chopped parsley and coriander.

• Add the salt, black pepper, ras el hanout and ground coriander.

• Mix well so the spices are evenly distributed.

• Add the small handful of breadcrumbs, frik, bulgur or pre-cooked rice.

• Pour in the egg white and olive oil.

• Knead the mixture thoroughly by hand for at least 10–15 minutes; the more you work it, the more tender and cohesive the stuffing will be.

• If the mixture feels dry, add a second egg white.

• Stuff the turkey with this mixture, again without packing it too firmly.

• You can also shape small meatballs with some of the mixture and cook them separately to serve around the turkey or with a tomato sauce.