| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 70 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 536 |
| Fat | 16.7g |
| Saturates | 8.3g |
| Protein | 12.4g |
| Carbs | 87g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200ºC, gas mark 6.
Wash and dry the Russet potatoes.
Spread the coarse sea salt evenly over the base of a large roasting tray and arrange the potatoes on top. Roast for 40–45 minutes until golden and tender. In the last 5 minutes, place the stuffing in the oven to crisp up.
Meanwhile, trim the Brussels sprouts and peel the baby carrots (leave the tops on). Place in a microwave-safe bowl with a lid and microwave on high for 2–3 minutes, or until the vegetables are just soft.
Once the potatoes are cooked, remove the tray from the oven and allow them to cool slightly before slicing them open.
Arrange the sliced turkey inside the potatoes and generously top with the crisp stuffing, Brussels sprouts, carrots and a melting knob of garlic and herb butter.
Serve the loaded potatoes immediately with a generous spoonful of cranberry sauce on the side.
