Roast turkey with sage and onion stuffing and gravy

Christmas is just not Christmas without a magnificent bird and all the trimmings

Preparation time: 30 - 40 minutes

Cooking time: 4 - 5 hours

Serves: 6 - 8


  1. Mix the lemon zest, crushed garlic, herbs, butter, salt and pepper together
  2. Rub all over the turkey. Try to get it underneath the skin if you can
  3. Set aside to marinade – for best results marinade overnight
  4. Make the stuffing:
  5. Melt butter in a pan, add the chopped onion, and sauté for 5 to 10 minutes, on a medium heat until golden brown
  6. Add the ground almonds to the onions and lightly toast in the pan. It should resemble toasted bread crumbs at this point
  7. Add the chopped walnuts and sage and mix to combine. You may need to add more butter as the ground almonds absorb quite a bit of liquid. Turn down the heat
  8. The mixture should start to come together in clumps
  9. Add the nutmeg, salt and pepper and mix again
  10. Remove from the heat and allow to cool
  11. Add the beaten egg and mix to combine. The egg should bind the stuffing mixture together
  12. Stuff the neck cavity of the turkey. Pull the skin over the cavity and tuck it under the bird. (For extra security to ensure that the stuffing doesn’t fall out, you can tie the legs together with a piece of string)
  13. The remainder of the stuffing can be added to the pan, to take on the flavour of the pan juices
  14. Preheat oven to 180 degrees Celcius
  15. Put the onions, celery and carrots in a roasting pan and place the stuffed turkey on top
  16. Cover with tin foil and put into the oven
  17. Roast turkey for 30 minutes and then for a further 20 minutes per 500g
  18. Check turkey every 30 minutes and spoon over any juices from the tray to keep the bird juicy
  19. 30 minutes before the turkey is ready remove the tin foil so that the skin crisps up
  20. To check the turkey is cooked, stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, cook it for a bit longer then check again
  21. Cover loosely with foil and rest turkey for 20 minutes before carving
  22. Remove all ingredients from the roasting pan and strain the juices. Set stuffing and veggies aside for later
  23. Make the gravy:
  24. Transfer the roasting pan to the stove top on medium heat and add back the liquid
  25. Skim some of the fat away, add in the stock or water and stir with a wooden spoon to remove the sediment off the bottom
  26. Sprinkle the xanthan gum over and stir to incorporate
  27. Allow gravy to reduce
  28. Reduce heat and stir in cream at the end
  29. Taste and season if needed
  30. Strain one final time before decanting into a gravy boat
  31. Carve turkey and serve with sides of your choice, stuffing and gravy
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  • Turkey ingredients:
  • Grated zest of 1 lemon
  • 4 garlic cloves, crushed
  • 1 Tbsp dried thyme
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oreganum
  • Handful fresh thyme, chopped
  • 3 – 4kg cleaned turkey at room temperature
  • 2 onions, quartered
  • 2 stalks celery, quartered
  • 2 carrots, quartered
  • Sage and Onion Stuffing ingredients:
  • 4 - 6 Tbsp salted butter
  • 1 large onion, finely chopped
  • 2 cups ground almonds
  • 1 cup chopped walnuts
  • 2 Tbsp fresh sage, chopped
  • 1 tsp ground nutmeg
  • Salt and pepper to taste
  • 1 egg, beaten
  • Gravy Ingredients:
  • Drippings from roast turkey
  • 1/2 - 1 cup water/ broth
  • 1/2 tsp xanthan gum
  • 1/4 cup cream

Nutritional Info per Portion (including carrots, onion and celery from roasting turkey):

  • Carbs: 10 g
  • Fat: 81 g
  • Protein: 157 g