Roast Turkey with Chestnut Stuffing recipe
ingredients
3.75 to 4.5 kg turkey with giblets
1 dessert apple, quartered
1 onion, quartered
1 small bunch fresh mixed herbs or
1 tsp dried herbs
1/2 stick (4 Tbsp) 50 g butter
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
3 rashers unsmoked streaky bacon, derinded and chopped finely
1 onion, finely chopped
113 g pack fine liver pate
250 g can natural unsweetened chestnut puree
50 g button mushrooms, chopped
2 tbsp fresh breadcrumbs
1 dessert apple, quartered
1 onion, quartered
1 small bunch fresh mixed herbs or
1 tsp dried herbs
1/2 stick (4 Tbsp) 50 g butter
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
3 rashers unsmoked streaky bacon, derinded and chopped finely
1 onion, finely chopped
113 g pack fine liver pate
250 g can natural unsweetened chestnut puree
50 g button mushrooms, chopped
2 tbsp fresh breadcrumbs
accompaniments
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method
1. To prepare the chestnut stuffing, melt the butter in a saucepan over a moderate heat. Add the bacon and onion and stir fry for 2 minutes, until just cooked but not brown. Remove from the heat and leave to cool slightly. Add the remaining ingredients with salt and pepper to taste and mix thoroughly.
2. Preheat the oven to 180°C (350°F) Gas Mark 4..
3. Spoon the stuffing into the neck end of the turkey. Close up by folding over the skin flap and securing with a cocktail stick. Place the apple, onion and herbs into the body cavity and season. Truss the bird if necessary using fine string.
4. Melt the butter and brush over the turkey. Sprinkle with salt and pepper. Cover with a large piece of foil and roast in the centre of the oven for 3¼ hours.
5. Raise the temperature to 200°C, 400°F, Gas Mark 6. Remove the foil and baste the turkey. Continue to roast, uncovered, for a further 30 minutes until the skin is crisp and golden.
6. Serve with roast potatoes, bacon rolls, chipolatas, cranberry sauce and giblet gravy.
2. Preheat the oven to 180°C (350°F) Gas Mark 4..
3. Spoon the stuffing into the neck end of the turkey. Close up by folding over the skin flap and securing with a cocktail stick. Place the apple, onion and herbs into the body cavity and season. Truss the bird if necessary using fine string.
4. Melt the butter and brush over the turkey. Sprinkle with salt and pepper. Cover with a large piece of foil and roast in the centre of the oven for 3¼ hours.
5. Raise the temperature to 200°C, 400°F, Gas Mark 6. Remove the foil and baste the turkey. Continue to roast, uncovered, for a further 30 minutes until the skin is crisp and golden.
6. Serve with roast potatoes, bacon rolls, chipolatas, cranberry sauce and giblet gravy.
serving amount
serves: 10
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