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SPONSORED CONTENT: The Drumossie Hotel has your festive fare all wrapped up!

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Drumossie executive chef Euan Walker.
Drumossie executive chef Euan Walker.

The Macdonald Drumossie Hotel’s executive chef, Euan Walker, serves up his fabulous Christmas Day feast!

For chefs and foodies alike, Christmas really is the most wonderful time of the year!

It is a time for sheer indulgence and not feeling guilty about it, well, until January anyway.

Christmas dinner is the highlight of the big day and on December 25 we look forward to tucking into a succulent, flavourful turkey with all the trimmings.

Winter produces an excellent harvest with floury potatoes, carrots, parsnips, Brussels sprouts and red cabbage, to mention just a few, which all make delicious sides for a Christmas turkey.

For a change to the traditional roast bird, check out the recipe for turkey ballotine with sage and black pudding stuffing.

Easy to prepare and no giblets to contend with, you can enjoy a turkey dinner without worrying if the bird will fit into your oven and avoid any carving catastrophes at the table.

The dish also features the sweet-salty flavour and crispness of pancetta as an indulgent alternative to bacon – well it is Christmas after all – and a stuffing of traditional pork and sage ramped up with the added richness of black pudding and sweet apricots.

The side dishes are just as key to a successful Christmas dinner as the turkey and there are some wonderful flavours to enjoy this season such as Brussels sprouts, red cabbage, and roasted carrots and parsnips, which make the perfect accompaniments.

Christmas is a time for enjoying yourself so indulge in the rich, sweet flavours of the festive season and leave the salads to January!

Merry Christmas from all at the Macdonald Drumossie Hotel.

Turkey with all the trimmings by The Drumossie
Turkey with all the trimmings by The Drumossie

The Drumossie’s Christmas turkey with all the trimmings

Turkey ballotine with sage and black pudding stuffing


400g of turkey breast


50g of black pudding

8x dried sliced apricots

75g of pork mince

Sliced sage


1. Thinly slice the turkey breast. Lay the pancetta out on plastic wrap, overlapping, and place the turkey on top.

2. Mix the black pudding, pork mince, sage, apricots and put onto the turkey. Roll all in a sausage shape with the plastic wrap on the outside and tie the ends. Cook in heated water at 65 degrees for one hour.

3. Remove from the water and take off the plastic wrap. Sear the outside in a hot pan with 2 tablespoons of butter and 2 tablespoons of oil.

4. Colour until the pancetta is crispy and the core temperature is at 78 degrees. Take out from the pan and rest for 5 minutes. Slice into portions.

Roast potatoes


4x large potatoes

2x cloves of garlic

2x sprigs of rosemary

2x sprigs of thyme

2x tbsp of duck fat




1. Peel and cut the potatoes into quarters. Wash in cold water and cover with cold water. Put on the stove to boil until they just start to go tender then drain.

2. Put the potatoes onto an oven tray while still warm and add the rosemary, thyme, garlic, salt, pepper, and the duck fat. Make sure that all the potatoes are covered all over with the ingredients.

3. Put the tray into a preheated oven at 190 degrees for 40 minutes until you achieve a tender and fluffy centre and crisp outer.

Roast potatoes by The Drumossie
Roast potatoes by The Drumossie

Sprouts with pancetta and apricot


20x Brussels sprouts


10x dried apricots

2x tbsp of butter



1. Blanch the sprouts in boiling salted water.

2. Fry the pancetta until golden and crisp with the butter and add the apricots.

3. Drain the sprouts and cut in half then add to the pancetta. Finish with chopped chives and check the seasoning.

Red cabbage


2x apple

1x small red cabbage

250ml white wine vinegar

250g caster sugar

250ml red wine



1x bay leaf

1x star anise


1. Finely slice the red cabbage and grate the apple.

2. Add all to a pot.

3. Reduce and cook until the cabbage is tender and sticky.

Roast carrots and parsnips


3x carrots

3x parsnips

2x tbsp of butter

2x tbsp of soy sauce

2x tbsp of honey


1. Peel the carrots and parsnips. Blanch in separate pans with a pinch of salt until they start to go tender then drain.

2. Put the butter into a frying pan and then add the carrots, parsnips, soy sauce and honey.

3. Continue to caramelize the vegetables until they have a nice colour and glaze.


Click the links below to discover more from the Drumossie including:

- Pear tarte tatin with homemade cinnamon ice cream

- Haddock with salmon mousse

- Keep it simple and let autumn's natural flavours shine through

- All the flavour but none of the fuss with these one-pot wonders

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