Multi-Recipe: Roast Turkey, Ultimate Meatloaf, Stuffed Squash & Pumpkin Pie
A festive collection of crowd-pleasing Thanksgiving and Christmas recipes by Jamie Oliver, featuring a fail-safe roast turkey with vegetable trivet gravy base, a bacon-wrapped meatloaf stuffed with oozing mozzarella and served with roasted fennel, a whole baked squash filled with rich cheesy leek sauce, and a classic spiced pumpkin pie topped with maple-candied pecan praline.
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🍳 Cooking Flow
【Roast Turkey】Bring turkey to room temp, season with butter, spices, and neck stuffing, roast over vegetable trivet at 180°C (35 minutes/kg), and rest for 2 hours. → 【Meatloaf】Sweat aromatic vegetables, mix with pork, beef, seasonings, and mozzarella; shape onto roasted fennel, wrap in bacon, and bake with sweet blackcurrant-tomato gravy. → 【Stuffed Squash】Roast whole squash, prepare creamy leek and three-cheese sauce, fill squash cavity, top with walnut breadcrumbs, and bake until crisp. → 【Pumpkin Pie】Roast whole pumpkin for puree; line tart tin with easy shortcrust pastry, fold spiced pumpkin mixture with whipped egg whites, bake until set, and serve with maple-pecan praline and cranberry cream.
Cooking Steps
Brief Cooking Order
【Roast Turkey】Bring turkey to room temp, season with butter, spices, and neck stuffing, roast over vegetable trivet at 180°C (35 minutes/kg), and rest for 2 hours. → 【Meatloaf】Sweat aromatic vegetables, mix with pork, beef, seasonings, and mozzarella; shape onto roasted fennel, wrap in bacon, and bake with sweet blackcurrant-tomato gravy. → 【Stuffed Squash】Roast whole squash, prepare creamy leek and three-cheese sauce, fill squash cavity, top with walnut breadcrumbs, and bake until crisp. → 【Pumpkin Pie】Roast whole pumpkin for puree; line tart tin with easy shortcrust pastry, fold spiced pumpkin mixture with whipped egg whites, bake until set, and serve with maple-pecan praline and cranberry cream.
Introduction
A festive collection of crowd-pleasing Thanksgiving and Christmas recipes by Jamie Oliver, featuring a fail-safe roast turkey with vegetable trivet gravy base, a bacon-wrapped meatloaf stuffed with oozing mozzarella and served with roasted fennel, a whole baked squash filled with rich cheesy leek sauce, and a classic spiced pumpkin pie topped with maple-candied pecan praline.
Step 1
【Fail-Safe Roast Turkey】Remove the turkey from the fridge 2 to 2.5 hours before roasting to bring it to room temperature.
Step 2
【Fail-Safe Roast Turkey】Roughly chop onions, carrots, and celery and scatter them into a roasting tray with rosemary, bay leaves, turkey giblets, and the turkey neck to form a trivet.
Step 3
【Fail-Safe Roast Turkey】Rub half a pack of softened butter all over the skin of the turkey. Season generously with sea salt, ground black pepper, and half a grated nutmeg.
Step 4
【Fail-Safe Roast Turkey】Stuff the turkey from the neck cavity (approx. 600 g to 1 kg of stuffing) and tuck the skin under. Place halved clementines and fresh herbs into the main cavity to perfume without blocking airflow.
Step 5
【Fail-Safe Roast Turkey】Insert a meat thermometer into the thickest part of the bird, cover the turkey with aluminum foil, and place in a 180°C (350°F) oven. Roast for 35 minutes per kilo.
Ingredients List
Important Notes
Always bring the turkey to room temperature (2-2.5 hours out of fridge) before cooking; roasting a cold bird will result in dry breast meat and uneven cooking.
Do not tightly pack stuffing into the body cavity of the turkey; stuff only the neck cavity to allow hot air circulation and maintain accurate cooking times.
Letting the turkey rest covered for 2 full hours is essential—it allows the muscle fibers to relax and retain moisture.
For the pumpkin pie pastry, you do not need to blind bake or roll out the dough; slicing and pressing it directly into the tin saves time and creates a rustic, flaky crust.
Bake the pumpkin pie on the bottom shelf/floor of the oven to ensure maximum direct heat onto the bottom of the pastry crust, preventing a soggy bottom.
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