5,5 kilo turkey
1 onion, sliced
1 tbsp juniper berries

for the sauce:
6 thin bacon steaks
1 small onion, finely diced
2 ½ oz mushrooms, sliced
2 ½ oz chestnuts, shelled and sliced
3 clove garlic, sliced
2/3 cup breadcrumbs
1 egg
2 tbsp orange juice
2 tbsp orange peel, grated
1 tbsp juniper berries
2 sprigs celery

1. Preheat oven to 190 C/350 F. Sauté bacon, onion, celery and garlic for 5 minutes, add mushrooms and simmer 2 minutes. Remove from fire, put the rest sauce ingredients and stir.
2. Stuff turkey. (Lay the excessive filling around turkey for the last 20 minutes of cooking). Put juniper berries and onion inside and bake turkey.
3. Remove from oven and cover with foil.

5,4 kilo turkey with unsides
¾ cup soft butter
1 onion, sliced
1 orange, cut in two
6 twigs thyme

for the sauce:
½ pound fresh or frozen cranberry
6 bacon steaks, grilled and cut into small pieces
3 oranges, segments taken apart and peel grated
2 tbsp honey

1. Preheat oven to 190 C/350 F. Save insides for the sauce. Put turkey in a deep pan, butter it and spice with salt and pepper to taste. Put onion, orange and half thyme inside. Cook 1 hour until turkey gets a brown crust, cover with foil and cook for 3 hours more, seasoning with turkey juice every 30 minutes.
2. Combine all sauce ingredients with thyme. Take out turkey and cover with sauce. Cover turkey with foil and bake 10 minutes, then remove foil and cook for 10 minutes more.

½ pound curd
1 cup flour
1/3 cup sugar
1 egg
3 tbsp butter
1 tsp backing powder
1 tbsp cinnamon

1. Melt butter. Combine with flour, curd and backing powder and mix thoroughly.
2. Beat up egg with half sugar, pour into curd mixture and make pastry. Leave it for about 30 minutes.
3. Roll out pastry to form a rectangle, powder with cinnamon and sugar. Roll up pastry and cut it in small rolls. Bake in the oven (180 C/360 F) until ready (about 15 minutes).

2/3 cup yogurt or milk
2 grapefruits
soda water

1. Peel grapefruits and make juice with a squeezer.
2. Combine juice and yogurt and blend it. You can dilute milk-shake with soda water.

1 pound carrot, grated
2 big sweet oranges
2 tbsp chopped pistachios or pine nuts
1 tbsp olive oil
2 tbsp lemon juice
salt, black pepper

1. Peel oranges, remove pellicle from orange segments.
2. Mix oil, lemon juice, salt and pepper and a small bowl to make a seasoning.
3. Combine carrot with oranges, pour in seasoning and strew with nuts.

6 oz flour
1/3 oz (8 g) fresh yeast
4 egg yolks, whisked
3 ½ oz jam
2 tbsp orange juice
2 tbsp warm cream
1 tbsp rum
2 tbsp water
powdered sugar
sugar
salt
oil

1. Dissolve yeast in water and add a pinch of sugar. Stir, cover and leave for 10 minutes in a warm place.
2. Sift flour with a pinch of salt. Make a hump with a hollow in the middle of it and pour in yeast, 1 tbsp sugar, egg yolks, cream, orange juice and rum. Add some water if needed. Knead dough until very soft and elastic.
3. Make a dough ball, cover with a towel and leave it in a warm place for an hour.
4. Roll out dough ½ inch thick and cut small pieces two inches in diameter using a glass. Divide dough circlets in two halves. Put 1spoon jam in the middle of each circlet and cover with another one. Leave for 20 minutes.
5. Heat oil in a deep pan and fry donuts two minutes on each side until golden. Put donuts on paper napkins and strew with powdered sugar.

¾ cup guava paste
2 cups flour
1 ½ cups sugar
6 egg yolks, lightly whisked
10 egg whites
½ cup flavorless oil
¼ cup water
1 tbsp vanilla extract
2 tsp baking powder
1 tsp salt
2 tsp lemon zest, grated
1 tsp cream of tartar
powdered sugar for decoration

1. Preheat the oven to 160 C (325 F). Sift flour trough a strainer into a large bowl. Combine with 1 ¼ cups sugar and backing powder and mix. Add guava paste, water, oil, lemon zest, vanilla extract and yolks. Beat up until the cake batter is very smooth.
2. Whisk egg whites thoroughly, combine with cream of tartar and beat again until very soft. Add the rest of sugar gradually while mixing and whisk until thick. If you use a hand mixer, beat up whites for about 10 minutes, using a stand mixer – 5-6 minutes.
3. Take ¼ of the whites, add to the batter and stir lightly. Then add the rest of the whites and gently fold them into the cake batter clockwise, using a large egg whisk or a spatula.
4. Carefully place the batter into a pan with a removable bottom or usual pan and smooth the surface. Bake about an hour, until an inserted toothpick comes out clean. Do not open the oven until cake is half-cooked – it will fall.
5. Decorate chilled cake with powdered sugar.

1 ¼ cup guava paste
2 cup flour
3/4 cup butter
2 eggs
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract

1. Slice guavas and blend to a solid mass. Preheat oven at 180 C (350 F).
2. Cream butter in a bowl, adding sugar slowly. Combine with eggs, vanilla extract, flour and backing powder. Mix batter thoroughly.
3. Pour half of the batter in a casserole, put guava on it and cover with the rest of the batter. Cook about 50 minutes until an inserted toothpick comes out clean.

1 turkey weighing 5 kilos
12 ounces couscous
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper

For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard

1. Put couscous in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase heat, combine with bacon and cook for 5 minutes more.
3. Combine couscous with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush turkey with butter and stuff with the couscous mass.
4. Heat the oven to 200-220 C. Put turkey on a casserole dish, tent with foil and bake about 3 hours. Then remove foil, grease turkey with its juice and cook for 20-30 minutes more.
5. Take turkey out when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook 10-15 minutes over a medium heat. Season turkey at your taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.
5. Take the turkey out, cover with foil and let it for half an hour