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Cranberry Ginger & Thyme Stuffing

3.8/5 rating (6 votes)
  • Serves: 8-10 adults
  • Prep Time: 25 mins
  • Ready in: 2 hours
  • Difficulty: Easy
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Cranberry Ginger & Thyme Stuffing

A delicious guide to the perfect Christmas roast turkey from This Morning.


  • 1 x 5 kg just under 12lb turkey, with giblets and the wish bone removed.
  • 2 large carrots, peeled
  • 2 large onion, peeled
  • 6 sticks of celery
  • 1 leek
  • 2 bay leaves
  • 2 chicken stock cubes (or gluten free stock cubes)
  • ½ bottle dry white wine
  • 2 pints cold water
  • Salt and freshly ground black pepper
  • 55g melted butter
  • 2 tbsp roughly cornflour
  • 4-6 tbsp cold water

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  1. Pre heat the oven to 200°C gas 6.
  2. First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted.
  3. Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity.
  4. Tie the legs and the Parsons nose together with a piece of string and secure well, so the stuffing is held inside the bird.
  5. Chop all the vegetables into large chunks and place in the bottom of a large baking tray place the turkey on top, the tray should be large enough so the bird has at least 2 inches gap around.
  6. Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove.
  7. Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven.
  8. Cook the bird for about 2 hours, approximately.
  9. To check if the bird is cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices.
  10. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes.
  11. When the bird is cooked, remove from the oven, turn the oven up to 230 degrees C, Gas 8, brush with the melted butter and cook until browned, about 15 minutes.
  12. When nicely browned, remove from the oven and carefully, tip off all the stock and keep warm.
  13. Wrap the turkey in foil to keep warm, it will keep perfectly wrapped for 1 hour.
  14. Re boil the stock and juices, you may need to add a little more water in a saucepan and skim well.
  15. Mix the cornflour and water together and thicken the bubbling stock, don't go mad.
  16. Carve the bird the flesh will be soft and juicy, and serve the gravy and stuffing separately.

Phil's Tips

The recipe I did on the show was for a 5kg bird.

  • For a 8kg bird I would steam it for 2 hours and 30-45 minutes,and then brown it in the same way.
  • For a 10-12kg bird I would steam it for 3 hours and 45 minutes, and then brown it in the same way.

Please remember that times will depend on each individual oven, but the most important thing is that you seal the turkey well (use a tin with a lip) with foil so that you steam the bird.

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