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Kerrygold's story • Recipes

Spread joy with these delectable Christmas recipes from Kerrygold

Cooking with Kerrygold Butter is a simple way to show your family just how much you care

6 mins read time  |  Written by Anya Shah

Part of the reason we look forward to Christmas dinner so much is because it’s a meal that evokes happy family memories from years gone-by. So, this year, let Kerrygold help you to prepare an enticingly indulgent meal that everyone will enjoy, for quality time with your loved ones that you’ll remember forever.

Made with love

This season is all about showing your friends and family how much they mean to you, and there’s no better way to do that than with a lovingly prepared meal made with quality ingredients – such as Kerrygold Butter.

From golden roasties to caramelised traybakes, cooking with Kerrygold Butter is a simple way to effortlessly uplift the taste of any dish. That’s because it’s made using traditional Irish farming methods that result in a richer, creamier taste – what’s known as the ‘Kerrygold difference’.

Of course, Kerrygold Butter can be used in a wide variety of recipes all year round. But, if you’re looking for some inspiration for your yuletide feast, then read on to discover how Kerrygold can help you make this Christmas memorable.

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Rich and creamy Kerrygold Butter

Irish dairy cows graze outdoors for the majority of the year, longer than almost every other country in the world. As a result, Kerrygold is consistently rich and creamy.

What’s more, Kerrygold farmers learn and pass on their expertise through generations of the same family. This means that when you buy Kerrygold Butter, you can trust that you’ll be getting a high-quality product that’s been made for people who care, by people who also care

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Need some inspiration for your Christmas dinner?

Take a look at these wonderfully indulgent recipes from Kerrygold...

Stuffed turkey crown with cranberry Kerrygold Butter

Serves 6 | Hands-on time 20 min, plus resting | Oven 1 hour 20 min

Your turkey will be perfectly succulent when you follow this recipe that includes a sweet cranberry butter.

Ingredients

  • 2kg turkey breast joint, deboned
  • 50g Kerrygold Salted Butter
  • 8 rashers streaky bacon
  • 4 bay leaves
  • 2 red onions, quartered
  • 1 orange, quartered
  • 50g dried cranberries, roughly chopped

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Place the turkey in a large roasting tray. Rub with half the butter, then lay over the bacon and bay leaves. Cover with foil and cook for 1 hour 20 minutes, basting often, then 30 minutes before fully cooked, remove the foil and arrange the onions and orange around the tray.

2. Meanwhile, combine the cranberries and the remaining butter in a large mixing bowl. Use your hands to form a log shape, then wrap in cling film and chill in the fridge. When ready to serve, top the cooked turkey with slices of the butter.

  • 2kg turkey breast joint, deboned
  • 50g Kerrygold Salted Butter
  • 8 rashers streaky bacon
  • 4 bay leaves
  • 2 red onions, quartered
  • 1 orange, quartered
  • 50g dried cranberries, roughly chopped

1. Heat the oven to 200°C/ 180°C fan/gas 6. Place the turkey in a large roasting tray. Rub with half the butter, then lay over the bacon and bay leaves. Cover with foil and cook for 1 hour 20 minutes, basting often, then 30 minutes before fully cooked, remove the foil and arrange the onions and orange around the tray.

2. Meanwhile, combine the cranberries and the remaining butter in a large mixing bowl. Use your hands to form a log shape, then wrap in cling film and chill in the fridge. When ready to serve, top the cooked turkey with slices of the butter.

Kerrygold Christmas stuffing

Serves 6 | Hands-on time 15 min | Oven 35 min

No Christmas dinner is complete without the stuffing, so why not give this moreish recipe a go?

Ingredients

  • 1 tbsp olive oil
  • 2 onions, diced
  • 150g breadcrumbs
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 50g dried cranberries, roughly chopped
  • 50g dried apricots
  • 50g Kerrygold Salted Butter
  • 400g sausagemeat

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Warm the oil in a pan over a medium heat, then add the onions and fry for 5 minutes, or until translucent.

2. In a large bowl, combine the onions, breadcrumbs, sage, thyme, garlic, cranberries, apricots, half the butter, plus 300ml of boiling water, then add the sausagemeat and mix through. Season with salt and freshly ground black pepper, then transfer the mixture to an ovenproof dish. Top with the remaining butter and cook for 20-25 minutes

  • 1 tbsp olive oil
  • 2 onions, diced
  • 150g breadcrumbs
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 50g dried cranberries, roughly chopped
  • 50g dried apricots
  • 50g Kerrygold Salted Butter
  • 400g sausagemeat

1. Heat the oven to 200°C/ 180°C fan/gas 6. Warm the oil in a pan over a medium heat, then add the onions and fry for 5 minutes, or until translucent.

2. In a large bowl, combine the onions, breadcrumbs, sage, thyme, garlic, cranberries, apricots, half the butter, plus 300ml of boiling water, then add the sausagemeat and mix through. Season with salt and freshly ground black pepper, then transfer the mixture to an ovenproof dish. Top with the remaining butter and cook for 20-25 minutes

Charred sprouts with cranberry and orange Kerrygold Butter

Serves 8 | Hands-on time 2 min | Oven 12 min

Even previous critics won’t be able to turn down these Brussels sprouts that are fried in a sweet, creamy butter.

Ingredients

  • 2 tbsp vegetable oil
  • 400g small sprouts
  • 50g dried cranberries
  • 2 satsumas, peeled and segmented
  • 50g Kerrygold Butter

Method

1. Warm the oil in a large pan, then add the Brussels sprouts and fry over a high heat for 10 minutes. Add the cranberries, satsuma segments and the butter. Toss together for 2 minutes, then remove from the heat and serve immediately. Season to taste.

  • 2 tbsp vegetable oil
  • 400g small sprouts
  • 50g dried cranberries
  • 2 satsumas, peeled and segmented
  • 50g Kerrygold Butter

1. Warm the oil in a large pan, then add the Brussels sprouts and fry over a high heat for 10 minutes. Add the cranberries, satsuma segments and the butter. Toss together for 2 minutes, then remove from the heat and serve immediately. Season to taste.
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