Love a traditional Christmas roast but after something just a little bit different? These recipes from El Corte Ingles offer the perfect combination of classic and contemporary… enjoy…



Serves 8 | Cooking time: one hour


For the stuffing:

  • 150ml water
  • 20 g dried mushrooms (porcini type)
  • 2 onions
  • 25g butter
  • Thyme leaves
  • 200g boiled chestnuts
  • 20g chopped parsley
  • 90g breadcrumbs

For the turkey:

  • 100g melted butter
  • salt and pepper

For the blueberries sauce:

  • 500g fresh blueberries
  • 250ml vinegar
  • 250ml water
  • 1 cinnamon stick
  • 250g brown sugar
  • pepper

For the garnish:

  • brussels sprouts
  • carrots
  • potatoes


  • For the stuffing, hydrate the mushrooms with water. Julienne the onions and put them in the sauce pot with the melted butter – cook until gold brown in colour.
  • Mix the onion with thyme, chestnuts and the chopped mushrooms with the hydrate water, then include the parsley and the breadcrumbs, mash all together, and preserve.
  • Clean the turkey and dry it. Stuff the turkey pushing properly inside, tying the legs with kitchen string. Spread the whole turkey with melted butter. Wrap the turkey with foil or greaseproof paper and put in the oven at 190º C. Calculate 40 minutes cooking by turkey kg plus 20 minutes more. One-and-a-half-hours before it is ready, take out the foil. To make sure that the turkey is cooked prick in the thicker part of the thigh, juices should be clear, if not cook for an extra 15 minutes.
  • Rest the turkey 30 minutes before cutting. For the blueberry sauce put all the ingredients in a saucepan and cook for 20 minutes, remove the cinnamon stick and put it in a sauce bowl.
  • For the garnish, roast potatoes and carrots in the oven and boil the Brussels sprouts in salted water.




Serves: 3 | Cooking time: one hour


  • 3 lamb legs
  • 4 oranges
  • 150 dried apricots
  • 100g pitted dried prunes
  • 100g raisins
  • 1 onion
  • 1 fresh thyme
  • 1 fresh rosemary
  • 2tbsp soy sauce
  • 4tbsp olive oil
  • 60g honey
  • 150ml meat broth
  • pepper and salt


  • Squeeze one of the oranges, peal and then separate into wedges. Portion the rest, first in thin slices and after into quarters.
  • Wash the onion and cut in julienne.
  • Put the lamb on a refractory plate and season with salt and fresh pepper.
  • Mix the soy sauce with 3tbsp of olive oil, the honey and the orange juice.
  • Mix the lamb with this preparation and add the onion, rosemary and thyme evenly over the oven dish.
  • Roast in the oven at 180 ºC for 30 minutes, pouring the meats juices over the top several times throughout cooking. Share the dry fruits and the oranges around the lamb and continue cooking for at least 30 minutes. Change the lamb into another dish to serve and separate the sauce. Join the meat with the dry fruits and decorate with some slices of orange and some fresh rosemary branches.