Step 1

To make the stuffing, place chicken stock in a saucepan and bring to the boil, then reduce the heat to low and leave at a simmer.

Step 2

Melt the butter in a large frying pan over low heat. Add onion and celery and cook, stirring to prevent catching, for 6-8 minutes. Add herbs and cook for a further minute.

Step 3

Remove from heat and place in a large bowl. Add breadcrumbs and rind and stir to combine. Add only enough stock to the mixture to soften, then season well with salt, pepper and some nutmeg.

Step 4

Set aside to cool completely then use to stuff turkey. Preheat oven to 190°C. Grease a large roasting pan, smear the turkey breast all over with the butter and cover legs loosely with foil. Roast for 3 1/2-4 hours, basting every 30 minutes. Remove the foil in the last 30 minutes of cooking. Set aside for 20 minutes to rest (reserving the pan juices to make the gravy) before serving.

Step 5

Meanwhile, to make the cranberry sauce, place a 175g packet of craisins in a medium bowl, cover with boiling water and set aside for 30 minutes. Drain the craisins and place in a saucepan. Add 1/2 cup port, the zest and juice from one large orange and 1/2 cup redcurrant jelly. Simmer for 6-8 minutes over low heat until thickened. Set aside to cool.

Step 6

To make the gravy, place a pan with the reserved pan juices from the turkey over low heat. Add two tablespoons plain flour and cook, stirring, until golden. Add 225ml red wine and 600ml chicken or turkey stock and bring to the boil, whisking until thick. Reduce heat to low and simmer for 2-3 minutes.

Step 7

Whisk in three tablespoons of redcurrant jelly, season well with salt and cracked black pepper and serve with the turkey and cranberry sauce and gravy.