Gemma’s Celeriac, Sage and Onion, Turkey Shawarma with Cranberry and Pistachio Stuffing, Carrot and Sprout Slaw and Parsnip Puree

Serves 10


Celeriac and turkey marinade

5 bulbs garlic

5 lemons, zested

4tsp smoked paprika

4tsp ground cumin

1/2 bunch rosemary, roughly chopped

1/2 bunch sage, roughly chopped

Rapeseed oil

Celeriac and turkey shawarma

3 heads of garlic, thickly sliced

2 whole white onions, thickly sliced

1/2 bunch sage

1 turkey leg, marinated

Sprout and carrot slaw

500g brussels, finely shredded

6 medium carrots, grated

1 lemon, juiced and zested

1/2 bunch parsley, finely chopped

Parsnip and apple puree

300g parsnips

100g apple puree

100ml double cream

Cranberry and pistachio stuffing balls

500g cooked diced onion

1/4 bunch sage

100g dried cranberries

100g raw pistachios, roasted and blitzed

150g panko breadcrumbs

1 egg



1. Blend together the marinade ingredients in a thermo mix. Use this to marinade the celeriac, onions and turkey legs. Leave in fridge overnight.

2. If you have a shawarma grill, layer the kebab stick with the celeriac, onion, sage and turkey. Repeat until the grill is full – you will need to multiply recipe by 4 to fill the kebab stick. It will take a couple of hours before you can carve your first shawarma, but always ensure the kebab is cooked with a probe, over 75 degrees.

3. If choosing to roast in the oven instead of on a shawarma grill, before roasting butterfly the turkey leg, ensuring it cooks more evenly. Roast the turkey with the celeriac, onion and sage to really infuse all the flavours together, until cooked through. Adjust seasoning and ensure the kebab is thoroughly cooked using a probe, over 75 degrees.

Sprout and carrot slaw

1. Mix all the ingredients together and dress with lemon juice just before serving.

Parsnip and apple puree

1. Peel parsnips and place into a steamer, until tender and thoroughly cooked.

2. While the parsnips are cooking, warm through the double cream.

3.  When parsnips are cooked, place into a thermo jug along with the apple puree and warm double cream. Blitz until smooth. Season with salt and ground white pepper.

Cranberry and pistachio stuffing balls

1. After sauteing the onion, combine all ingredients using the panko breadcrumb and egg to gain the correct consistency.

2. Roll into approximately 50g sized balls and roast in the oven at 180’C for 15 minutes.

3. Once all components are ready, warm through the shawarma wraps, build as desired and enjoy an alternative twist on a classic Christmas lunch!



  • Share: