No one could stop talking about the culinary centrepiece to our festive supper club, so we thought we'd do the decent thing and share the recipe! Soon to be your new favourite way to serve Christmas dinner, ladies and gentlemen, we give you... the Turkey Trifle.
What’s in a Turkey Trifle?!
Okay, from bottom to top we have...
- Bread sauce
- Braised This Gin Tastes Like Christmas Cabbage
- CBD High Honey-roast potatoes
- Brussels Sprouts and baby carrots
- Juicy pulled turkey
- Hefty chunks of herby pork stuffing
- Even more bread sauce
- Gold leaf Brussels sprouts
- A generous drenching of Instant Regret-infused chocolate gravy
Erm, it's not served cold is it?
Nope - piping hot and stupidly tasty.
This. Looks. Amazing. How do I make it?
Good question. We've included most of the key recipes below but the real power is in the presentation. You'll want pre-heat your trifle bowl with some boiling water and maybe invest in a hot plate so you can take your time constructing each layer. What you see is just our take on it; you could have your roasties on top, turkey at the bottom, pigs in blankets round the sides - go wild!
Braised 'This Gin Tastes Like Christmas' Red cabbage
It's your traditional braised cabbage with a serious injection of Christmas. The perfect blend of sweet and savoury with heady aromas of mulled spices, cinnamon, cloves and clementines.
1 Red cabbage
60g Brown sugar
70ml Cider vinegar
150ml This Gin Tastes Like Christmas
Large knob of butter
1 Cinnamon stick
Pinch of salt
- Chop up the cabbage to remove the core, then finely shred
- Add to a large pan with the brown sugar, cider vinegar, gin, butter. cinnamon stick and salt
- Bring the pan to a simmer, then cover, lower the heat and cook for 1.5 hours. Stirring every so often
- Remove the lid and continue cooking for a further 30 mins or until soft
Tip! Want to make it even more Christmassyyou can add more cinnamon and cloves (remember to remove after cooking!). Grated orange or clementine peel is also a great touch and a good way to reduce food waste.
CBD High Honey-roast Potatoes
Crispy, fluffy, salty and sweet - with a very subtle hint of the green stuff.
500g Roast potatoes
2 Tablespoons of High Honey
2 Tablespoons of butter
1 Teaspoon mustard powder
Generous pinch of salt and pepper
- Preheat the oven to 190°C
- Lightly coat a baking dish with cooking spray
- Lay the chopped potatoes in single layer on the baking dish
- In a small bowl, combine the melted butter, honey, mustard, salt and pepper, drizzle over potatoes
- Bake in the oven for 45 minutes or until crispy and golden. Stir halfway through
Instant Regret Chocolate Gravy
At our supper club we served two versions of this rich and flavoursome gravy - with and without Instant Regret Chilli Chocolate. The latter was undeniably hot, but it wasn't so scorching that it didn't still taste delicious.
Tip: If you're in the market for a new gravy boat (who isn't?), the Turkey Head Mug gets our vote - it even has a ceramic Fez lid to keep your gravy warm.
250ml Turkey or chicken stock
100ml Red wine
2 Tablespoons of pan drippings (turkey)
1 Small shallot (minced)
Salt and Pepper
80g Dark chocolate (ideally - around 70% cocoa content), finely chopped
1 Square of of Instant Regret Chilli Chocolate
- Combine the stock, wine, shallots and bring to a simmer
- Cook on a medium heat, stirring occasionally until reduced by half
- Pour the stock through a sieve into a bowl to remove the shallots
- Melt the butter in a new saucepan on a medium heat
- Add the flour and whisk until a deep golden colour
- Whisk in the stock and turkey pan drippings and bring up to a simmer
- Cook on medium heat, stirring occasionally until the gravy thickens
- Remove from the heat and let the gravy cool for 5 minutes
- Whisk in the dark chocolate and season with salt and pepper
- Add a quarter of a square of Instant Regret chocolate, this is enough to give it a pleasing spicy bite
- Go easy, but feel free to add half a square or more to give your gravy a serious kick
Grab your coat, you've pulled. There's no way back once you've experienced the intense flavour and juiciness of pulled Turkey - you'll turn your nose up at the regular ol' sliced stuff.
2kg Turkey crown
3 Onions, chopped into rings
2 Tablespoons Glitter Cranberry Sauce
200ml white wine vinegar
1 Bottle of tasty beer
1 Tablespoon Spreadable Mulled Wine
2 Tablespoon Thyme
Hearty pinch of salt
2 Cloves of garlic, thinly chopped
- Preheat oven to 170°C
- Remove the skin from the turkey crown
- Spread the onions over the base of a roasting tin
- Mix all the other ingredients (bar the butter) together and pour over the onions
- Place the turkey on top and season liberally with salt and pepper
- Rub the butter all over the turkey
- Cover with foil and slow roast for 4 hours
- Remove the foil, baste the turkey and put back in the oven for 20 minutes
- Prod with a skewer to double check the juices run clear
- Shred the turkey and muddle it amongst its juices. Yum.
Gold leaf Brussels Sprouts
Boiled, fried, griddled, roasted - we're not going to tell you how to cook your sprouts. All you need to do is paint on some edible gold leaf (sheets are available in most enormous supermarkets) to give them a little festive bling.