Our First Turkey

As a couple, we decided the time was right to tackle cooking a Turkey with all the trimmings for our friends – after all we’ve built an Ikea bed together without argument – how tough can a Turkey roast dinner be.

Last weekend in Brussels, we hosted, what’s becoming an annual Christmas party for our expat pals. Last year, I cooked a leg of lamb for the first time, it was cooked to perfection and I’ve made it a few more times since, but this year, the beast was to be the feast.

Five hours he needed to cook in the oven, so James & I were up early to start our prep, first up was the stuffing.

James had found a Thanksgiving stuffing recipe online, which seemed too tasty to be true, so we skipped the British Christmas stuffing for an American Thanksgiving stuffing. I’m so glad we did, it was the best part of the whole meal. I didn’t know it could be.

The Ingredients

White bread, sausage meat, white onion, celery, parsley, apple and cranberries

The Method

Slice & dice your bread into small cubes, then toast gently in the oven.


When ready, add to them blender until small crumbs.

Meanwhile chop your white onion and fry until golden, then add in sausage meat with salt, pepper, rosemary and thyme.


Once cooked, place in baking tray with celery, parsley and apple (all finely chopped).



 Lastly add a handful of cranberries and mix well.


Then it’s time to stuff and butter up your Turkey (luckily, the Butcher had done the hard work for us).

We placed the Turkey on a bed of onion, carrot and celery before buttering up and stuffing. We shovelled in as much as stuffing as we could and left a little pouring out.

Last but not least, I popped up the road to buy a meat thermometer, we didn’t have one.


After five hours of tender loving observation, basting and finally covering in bacon thirty minutes before serving, our Turkey was finally ready. Don’t forget once cooked, to leave your meat to rest for an hour.


We served the Turkey with roast potatoes, parsnips, red cabbage and cranberry sauce too (all the way from London – of course).

James was proud as punch as he served up for our party.


After Christmas crackers, our Turkey feast and a sing-a-long to our favourite festive tunes, we partied the evening away in what has become true Brussels style.

2 Comments Add yours

  1. Oooh, that stuffing sounds good! I usually make a spicy sausage meat stuffing that contains white wine. I haven’t made a Christmas dinner since moving to Switzerland though – in Germany I used to do one for my friends every year but I don’t really have friends here yet!

    Liked by 1 person

    1. Before you know it you’ll have made plenty of friends and be offering to host Christmas dinner! Spicy sausage sounds like a great idea! I’ll keep that in mind 🙂


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