Roast turkey stuffed with Italian sausage, cranberries and macadamias


There’s no lack of passionate foodies at Tallis Wine which is probably no surprise as a good wine can enhance a dish to perfection. Every Christmas Tanya Caruana (T2) is a source of inspiration to us with her menu ideas. Could be that Italian blood but she’s as close anyone here to Nigella both in looks and soulful food. When Christmas is at the Caruana’s you can bet roast turkey stuffed with Italian sausage, cranberries and macadamias will be on the menu.

Brine your turkey a day or so in advance of cooking. Once you’ve tried turkey prepared in this way you will never do it any other way. The turkey becomes incredibly tender, super juicy and a breeze to carve.

For the brining: 1 turkey (approx. 5.5kg/12lb) 250 gram sea salt flakes 3 tablespoons black peppercorns 1 bouquet garni 1 cinnamon stick 1 tablespoon(s) allspice 4 star anise 200 grams caster sugar 2 onions, unpeeled and quartered Approximately 6 litres water 4 tablespoons maple syrup 4 tablespoon honey 1 bunch parsley stalks Fresh ginger, approx 6cm long unpeeled cut into 6 pieces

  1. Fill a large cooking pot or plastic tub with the water and add remaining ingredients except the turkey. Stir well to combine the salt, sugar, syrup and honey.
  2. Remove the giblets from the turkey if not already done, then add the bird to the liquid, topping up with more water if it is not completely submerged.
  3. Cover and put in the fridge overnight or for up to a day or two. One to two hours before putting it in the oven, remove from the brine and pat dry with paper towel.

For the stuffing: 1 kilogram Italian sausages 200 grams pork mince 3 large cloves garlic, crushed 2 shallots, peeled and finely chopped 4 cups of sourdough or Turkish bread, cut into 2cm chunks 3 cups baby spinach leaves 150 grams dried cranberries 100 grams macadamias 1 bunch chopped parsley including stalks 3 teaspoon fresh sage chopped 2 tablespoon(s) olive oil 4 tablespoon goose or duck fat

  1. Remove the turkey from the fridge an hour or two before roasting to allow to come to room temperature.
  2. Preheat the oven to 200°C.
  3. Squeeze the sausage meat out of its skins. Add to a pan over a medium heat with the olive oil and garlic and using a wooden fork or spatula turn in the pan until the meat loses its pinkness, breaking it up as you go.  This will take about 10 minutes. Set aside to cool.
  4. Repeat with the pork mince including the shallots with the pork and set aside to cool.
  5. Place your turkey on a board with the neck towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon half the sausage mince and garlic mixture between the skin and the breast, tucking the flap of skin underneath to prevent leaking out.
  6.  To a large bowl combine the remaining sausage meat and garlic, pork mince and shallots, cranberries, macadamias, bread and herbs. Season with sea salt and freshly ground pepper. Fill the cavity of the bird with the stuffing and use butchers twine to sew closed the cavity.
  7. Smear the bird with goose or duck fat and season with salt and pepper. Tuck the wings under the bird and use foil to cover any bony areas to prevent them burning.
  8. Roast the turkey breast for 3 - 3½ hours. As a rough guide, cook the turkey for about 35 to 40 minutes per kilogram. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan.
  9. After 2½ hours, remove the foil so the skin gets golden and crispy. Alternatively stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 75ºC remove from the oven. Check that it is cooked by piercing the turkey with the point of a sharp knife where the meat is thickest, behind the knee joint of the thigh, if the juices that run out are clear then the turkey is cooked. If they are still pink then let the turkey have another 15-20 minutes in the oven and test again. After the turkey has been removed from the oven leave to rest under foil for at least 20 minutes before serving.

Accompaniments: Serve with lightly roasted baby carrots and beetroot, polenta coated roast potatoes and green beans sauted with flaked almonds to make your Christmas table perfect.Tanya's recommended wines to accompany her roast turkey is the Tallis Dookie Hills Riesling 2012 or Sangiovese 2008.

Christmas gifts galore at the Cellar Door

Choose a locally produced handmade Christmas gift from the Tallis Wine gift range now available from the Cellar Door. Quality boutique wines presented in stunning Suomalaiset pelaajat saavat NordicBet online casino lta erinomaista palvelua. gift Angels Camp packaging ..... it"s a gift everyone loves. Also available are the Tallis Wine Diaries and other Dookie merchandise.

Surround your Christmas tree with unique locally produced gifts this year.



Christmas Gifts Galore at the Cellar Door


Exclusive gifts of local wine, regional gourmet produce, wine diaries & more. Tallisman members enjoy their 25% savings on all wine purchases from the gift range too.

Where else can you sip on a glass of wine as you browse for stress free shopping? When you've finished reward yourself with a Regional Produce Platter on the deck.

The spirit of Christmas

Christmas …. the time of year when a long lazy summer stretches out ahead of us. When we spend time with family and friends, eating, drinking and reminiscing about the year gone by. When we fire up the barbecue and dine alfresco late into the evening. The scent of aeroguard and sunscreen, and the noise of cicadas humming in the background takes us back to our childhood. What does Christmas mean to you? We asked this question around the Tallis Wine office and here are some of the responses we got.

As Christmas looms I am rattled to the core at the thought of what must be done by the 25th. Throw in concerts, parties, birthdays (my two daughter's) and a sudden new project... you get the picture. Once I have waded my way through the jobs and have sorted out the gifts, my focus shifts to the menu and who I will be sharing my latest edible creations with - I begin to feel the joy coming on. As the big day approaches there are those rare quiet moments when all the Christmas lights are on, the scented candles burning, pressies all wrapped and labelled under the decorated tree, Frank crooning some carols (Sinatra that is - the cheesier the better) sitting on the mozzie protected verandah with my family around me, sipping a little something under the huge summer night skies and it all feels 'perfect'. This is what I define as the 'magic of Christmas' and I want it to last for as long as possible. Tanya C

Christmas is an opportunity to spoil family and friends, and just spend time together. Steph

I love Christmas ..... the joy on the faces of children on Christmas morning, coming together with friends and family, the beautiful food and wine, and the chance to slow down. Christmas is the day we can all be kids again, and get caught up in the excitment and festivities. And to top it all off, we have January and a month of holidays ahead to really wind down, have fun and then make plans for the new year ahead. Tanya B

Thank you to our loyal friends of Tallis Wine for all your tremendous feedback and support throughout the year. We hope you find some lovely Tallis Wine in your stocking on Christmas morning!

Merry Christmas from Richard & Alice Tallis and the Tallis Wine Team

Time to reflect

While we ponder the year gone by, make our new years resolutions and look forward to the year ahead spend a moment to read these words of wisdom by Alice Tallis’ grandmother who shares some of her valuable life lessons. From the journals of Ella Jane Bignell:

~ The person you see in the mirror is the only one who can make you or break you ~ To speak several languages is valuable, but to hold your tongue in one is precious ~ You love people because of their virtues; you love them in spite of their faults; in the end you love them for their faults ~ Most of us get what we deserve, but only successful people will admit it ~ It is a good man who admits his mistakes, but it is a better man who can correct them ~ There is much good in the worst of us, and so much bad in the best of us, that it is hard to tell which of us ought to reform the rest of us ~ Great confidence betrays a man into error ~ We should never be afraid to own that we are wrong – which is only saying that we are wiser today than yesterday ~ Now abideth faith, hope and charity – these three; but the greatest of these is charity ~ Engage your brain before you speak

And Alice’s personal favourite:

~ If you think you can, or think you can’t – either way you are right