1.75 kg (4 lb) joint of gammon (ham) or prime collar of bacon, soaked for several hours
4.5 to 5.5 kg (10 to 12 lb) oven ready turkey
350 g (12 oz) sausagemeat
2 oz (50 g) fresh breadcrumbs
salt
pepper
2 tablespoons chopped parsley
grated rind of 1 orange
pinch of grated nutmeg
1 small egg, beaten
softened butter
4.5 to 5.5 kg (10 to 12 lb) oven ready turkey
350 g (12 oz) sausagemeat
2 oz (50 g) fresh breadcrumbs
salt
pepper
2 tablespoons chopped parsley
grated rind of 1 orange
pinch of grated nutmeg
1 small egg, beaten
softened butter
method
1. Drain the gammon and put it in a saucepan with fresh cold water.
2. Bring to the boil, then simmer gently, allowing 20 minutes per 450 g (1 lb) plus 20 minutes over.
3. Drain, then remove the skin and excess fat. Cool.
4. Place the turkey on a chopping board, breast side down, and pull the legs and wings free from the bird.
5. Cut the skin from the tail to neck along the backbone, then carefully ease and cut the flesh all round from the carcass of the bird.
6. Leave the wing and leg bones intact after breaking them from the carcass at the ball and socket joints and easing out the breast bone taking care not to cut through the skin.
7. Ease out the bones and lay the turkey flat, skin side down.
8. Mix together the sausagemeat, breadcrumbs, salt, pepper, parsley, orange rind and nutmeg and bind with the egg.
9. Spread this stuffing down the centre of the turkey breast.
10. Place the gammon on top, pressing it. gently into the stuffing.
11. Wrap the turkey around the gammon to enclose it and sew or skewer the flaps of turkey together.
12. Turn the turkey breast upwards and reshape the bird with the legs and wings in the correct position.
13. Truss, then weigh.
14. Place the bird in a roasting tin and smear the breast with softened butter. Sprinkle with salt and pepper.
15. Roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 4 - 4 1/2 hours, basting several times with the fat in the tin.
16. Cover with foil when sufficiently browned.
17. Serve hot or cold, cut into slices across the breast so that each slice contains gammon, stuffing and turkey.
2. Bring to the boil, then simmer gently, allowing 20 minutes per 450 g (1 lb) plus 20 minutes over.
3. Drain, then remove the skin and excess fat. Cool.
4. Place the turkey on a chopping board, breast side down, and pull the legs and wings free from the bird.
5. Cut the skin from the tail to neck along the backbone, then carefully ease and cut the flesh all round from the carcass of the bird.
6. Leave the wing and leg bones intact after breaking them from the carcass at the ball and socket joints and easing out the breast bone taking care not to cut through the skin.
7. Ease out the bones and lay the turkey flat, skin side down.
8. Mix together the sausagemeat, breadcrumbs, salt, pepper, parsley, orange rind and nutmeg and bind with the egg.
9. Spread this stuffing down the centre of the turkey breast.
10. Place the gammon on top, pressing it. gently into the stuffing.
11. Wrap the turkey around the gammon to enclose it and sew or skewer the flaps of turkey together.
12. Turn the turkey breast upwards and reshape the bird with the legs and wings in the correct position.
13. Truss, then weigh.
14. Place the bird in a roasting tin and smear the breast with softened butter. Sprinkle with salt and pepper.
15. Roast in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 4 - 4 1/2 hours, basting several times with the fat in the tin.
16. Cover with foil when sufficiently browned.
17. Serve hot or cold, cut into slices across the breast so that each slice contains gammon, stuffing and turkey.
serving amount
serves about 20
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