Baby carrots
Baby potatoes, halved
Green beans
Olive oil
Sea salt and cracked black pepper

Housemade Pigs in a Blanket from Meat on James Street
The Secret Ingredient Instant Turkey Gravy (available at Meat on James Street & Fruit on Grice Ave)
Gourmet Cranberry & Orange Sauce (available at Meat on James Street & Fruit on Grice Ave)

Preheat the oven to 180°C (bake).
In a large bowl, combine the stuffing ingredients and mix well.
Place the turkey on a wire rack over a large roasting tray. Fill the cavity with the stuffing, pressing gently with the back of a spoon to pack it in.
Pour the chicken stock into the base of the tray — this will help maintain moisture and prevent the turkey from drying out.
Brush the turkey generously with olive oil and cover loosely with foil.
Roast for 1 hour covered.
Remove the foil, brush the turkey again with olive oil, and arrange the vegetables around the tray.
Return to the oven and continue roasting for the remaining calculated time (see notes below). During the final 20 minutes of cooking, add the pigs in a blanket to the tray.
Check for doneness — the turkey is cooked when the juices run clear and the internal temperature reaches 74°C.
Allow the turkey to rest for 15–20 minutes before carving.
Serve with roasted vegetables, pigs in a blanket, instant gravy and cranberry orange sauce.

• Allow 18–20 minutes of cooking time per 500g of turkey.

• During the final 30 minutes, check the turkey every 10 minutes to prevent overcooking.

• For a gluten-free version, use gluten-free breadcrumbs for the stuffing.

• Leftovers can be used in sandwiches or salads the next day.