Fuss-free Holiday/Christmas Dinner by Steven Dolby

(Serves 5-6 people)

Chestnut, Bacon & Spinach stuffing

200g Chestnuts (fresh or jarred roughly chopped)

100g Bacon (sliced)

1 Medium onion (roughly chopped)

2 Garlic cloves (finely diced)

100g Button mushrooms (sliced)

1 Medium carrot (sliced)

1 Celery stalk (sliced)

3 Sprigs fresh thyme (just the leaves)

110g Fresh spinach

210g Sourdough bread (cut into small cubes)

1 Egg

1 1/2 Cups chicken stock

Olive oil

Salt & ground black pepper (to taste)

Cover with foil

Turkey

3Ib Turkey breast 

3 Garlic cloves (cut into strips)

3 Sprigs fresh rosemary

Olive oil

Salt & ground black pepper

Internal temperature should reach 165f

Roasted vegetables

210g Parsnips

260g Brussels sprouts

300g Turnip (cut into bite size pieces)

3 Garlic cloves (with skins)

700g Potatoes (roast potato cut)

1 Large onion (cut in half)

Salt & ground black pepper

Olive oil

Turkey Gravy

1 Roasted onion (roughly chopped)

3 Tsp plain flour

3 Cups vegetable stock

2-3 Sprigs fresh roasmary

Salt & ground black pepper (to taste)

Reduce gravy by half

© STEVEN DOLBY