CLASSICS, RELOADED
1 BRAAI THE TURKEY
Yes. We said it. If you’re going to serve a giant bird, cook it on the Weber. Bonus: you get more oven space for the roast potatoes and extra stuffing. Rub a generous amount of butter under the skin and baste the turkey while it cooks to stop it from drying out. If you want it to cook quicker, you could spatchcock it. Check out our video at taste.co.za to see how.
2 MAKE EXTRA STUFFING
It’s a fact: there’s never enough stuffing to go around. Solution: make a stuffing terrine, or cook it in a loaf pan, that way you won’t need to hunt down the biggest turkey in town. You can also make it the day before, refrigerate and reheat it in the oven just before serving. Baking it outside the turkey also maximises the crispy bits – critical, obviously!
3 Double up on the mains
Why not go the whole hog and serve two kinds of pork? Do it just for the crackling, we say, and call it a salad. You will want something fresh on your plate to counter all that richness, even if you don’t think so right now.
4 MAKE BOXING DAY PASTA
Why settle for a ham sandwich when you can make the ultimate pasta Alfredo? It’s a no-brainer. And there’s no shame in having it for breakfast either.
