You’ll never stuff a bird again once you discover pan-baked stuffing. Cooked in a combi steam or conventional oven, it’s crispy-topped and so good I could skip the turkey altogether.
Steaming and then roasting a turkey using your combi steam oven is the best way to get perfect, juicy turkey with golden skin, and it cuts down the usual cooking time by about a third.
Crispy-skinned, fatty and glorious, this is the bird I want on my Christmas table (also, bonus detail about roasting your potatoes!).