• 1 pack stuffing mix
  • 6 sage leaves, finely sliced
  • 3/4 cup dried apricots
  • Small turkey (around 9 pounds)
  • 4 tbsp butter, at room temperature.
  • 2 cups baby shallots, peeled
  • 2 cups baby carrots, cleaned
  • 1 bottle champagne, divided
  • Salt and pepper, to taste
  • 1/2 tsp salt
  • 1 1/4 cups double cream
  • 2 tbsp butter, cold and cubed


  1. Preheat the oven to 375 degrees. Make the stuffing mix as per the box instructions, adding extra sage and the chopped apricots.
  2. Put the turkey into a large roasting dish with tall sides. Spoon the stuffing into the turkey breast cavity and tuck the excess skin underneath to seal it in. Add the carrots and shallots to the pan, all around the turkey. Rub the butter all over the turkey, then pour 2/3rds of the bottle of champagne over it. Season with salt and pepper, then cover the breast with foil and put it into the oven.
  3. Cook for 1 hour, then remove the foil and baste the bird with the pan juices. Cook for another hour and baste again, then turn up the oven to 425 degrees and roast for a further 25 minutes, basting once more halfway through. Check the bird is cooked by inserting a skewer into the dark thigh meat, the juices should run clear. If not, return to the oven with foil over the breast meat and check again for doneness at 10 minute intervals.
  4. Once cooked, put the turkey into a separate tray and cover well with foil, to seal in the heat. Let it stand for 30 minutes while you make the sauce. Strain the juices from the pan, reserving the vegetables and keeping them warm, covered with foil in a very low oven. Spoon the fat from the juices and discard it, then put the liquid through a fine sieve into a saucepan. Bring to a boil with the remaining champagne and ½ teaspoon salt. Reduce by half, then add the double cream. Carry on boiling and let it reduce by half again before taking off the heat and whisking in the cold cubed butter to create a luxurious champagne sauce.
  5. Serve slices of turkey breast with roasted vegetables, roasted potatoes and red cabbage. Spoon the champagne sauce over the meat.