Slow braised turkey and cranberry pithivier, burnt bread sauce and turkey gravy.

Owen Morrice

Owen Morrice

6th November 2017

Slow braised turkey and cranberry pithivier, burnt bread sauce and turkey gravy.

This is an alternative to the classic Christmas roast turkey!


  • 1 turkey leg
  • 4 rashers smoked bacon
  • 1 onion, diced
  • 4 carrots, diced
  • Whole head garlic, crushed
  • Bouquet garni
  • 1litre chicken stock
  • 1litre cider
  • 1tsq nutmeg
  • 100g fresh cranberry
  • 2 oranges, zest and juice
  • 1 tbsp butter
  • 1 tbsp oil
  • 600ml full fat milk
  • 200 ml double cream
  • 1 onion studded with xloves
  • 200g stale sour dough
  • Pinch cinamon
  • 2 star anise
  • 1 lemon juice
  • Salt to taste
  • 1 roll all butter puff oastry
  • Egg yolk for glaze


1. Bring milk and studded onion to simmer, add cinnamon, star anise and infuse.
2. Char bread till black add to bread until it’s soft with cream, blend, pass and season. Should be thick and creamy.
1. Colour turkey leg in oil. Set aside to rest.
2. Add butter to the pan, then add bacon, vegetables, garlic, bouquet garni and nutmeg, soften until almost coloured.
3. Place turkey in the pan and add cider, chicken stock, orange juice and zest. Bring to boil and simmer on low heat until turkey is falling off the bone, skim surface and go up with water.
4. Remove turkey leg, set aside to cool. Reduce stock by half, pass keep half for gravy and half to finish turkey filling.
5. Once cool, shred the turkey. Add to half the gravy with cranberry’s and reduce untill sticky, season to taste, cool over night.
6. To make pithivier, cut 6 12mm rounds and 6 14mm rounds out of the puff pastry, the smaller for the base,
7. Place a rounded mound of turkey filling in smaller disc leaving about a cm for the lid and the base to join.
8. Brush the egg yolk on the outside of the pastry and score curved lines starting from the top to the bottom and bake in oven at 180•c for 30 mins until puffed and golden.
9. Serve with gravy, bread sauce and extra cranberry sauce.

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