Christmas turkey

DI Chiara Maci | 23 Dec 2017 | IN COLLABORAZIONE CON AIA


Christmas is getting really closer.

Roast stuffed turkey with juniper flavoured broth, almond milk mayonnaise and cabbage and raisin salad.

Success is guaranteed!



1 stuffed Christmas turkey

Juniper berries

Vegetable broth (water, 2 carrots, 1 celery, 1 onion)


500g almond milk with no sugar added

Extra virgin olive oil

3 lemons


1 headed cabbage


1 fennel

1 apple


White wine vinegar




– Prepare a vegetable broth with carrot, onion, celery and flavour it with a few juniper berries.

– Bring the fan oven to 200c and place the stuffed turkey into a pan with a little broth and adjust salt.

– Cook for about 90 minutes.

For the salad:

– Clean and wash the cabbage. Dry it and cut it into thin slices.

– Wash the fennel and cut it into slices.

– Peel the apple and cut it into slices.

– Put everything into a bowl with raisin and pistachios, roughly chopped.

– Season with an emulsion of oil, vinegar and lemon juice. Add salt and pepper.

At this point prepare almond milk mayonnaise:

– Bring almond milk to simmer with a small piece of fresh ginger until reduced by half.

– Let it cool down and filter it.

– Add the lemon juice and a pinch of salt.

– Blend with a hand mixer adding the oil gradually to get a thick mayonnaise and pour it in a small bowl.

– Serve the turkey with a bed of salad and the almond milk mayonnaise.

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