approx. 1 kg (2 lb) turkey roast (white meat)
salt
pepper
2 tbsp (25 g) 1 oz butter
1 onion, finely chopped
3 oz (75 g) fresh breadcrumbs
4 oz (100 g) button mushrooms, chopped
2 tablespoons chopped parsley
good pinch of dried sage
good pinch of dried thyme
1 egg, beaten
8 oz (225 g) shortcrust pastry
beaten egg to glaze
parsley or Watercress (salad cress) to garnish
salt
pepper
2 tbsp (25 g) 1 oz butter
1 onion, finely chopped
3 oz (75 g) fresh breadcrumbs
4 oz (100 g) button mushrooms, chopped
2 tablespoons chopped parsley
good pinch of dried sage
good pinch of dried thyme
1 egg, beaten
8 oz (225 g) shortcrust pastry
beaten egg to glaze
parsley or Watercress (salad cress) to garnish
method
1. Rub the turkey roast with salt and pepper.
2. Melt the butter in a frying pan and brown the turkey roast on all sides.
3. Remove it from the pan with 2 spoons, leaving the fat behind, and place on a sheet of foil.
4. Wrap up loosely and place in a roasting tin. Cook in a preheated moderate oven 170°C (325°F) Gas Mark 3 for about 45 minutes or until tender. Cool slightly.
5. Fry the onion in the fat in the frying pan until it is softened.
6. Remove from the heat and mix in the breadcrumbs, mushrooms, parsley, sage, thyme, plenty of salt and pepper and the egg.
7. Roll out the pastry to an oblong large enough to enclose the turkey.
8. Spread the mushroom stuffing in the centre. Remove any outer skin from the turkey and place on the stuffing.
9. Dampen the edges of the dough and wrap around the turkey, pressing the edges to seal.
10. Place on a baking sheet, seam underneath, and decorate with the dough trimmings.
11. Brush with beaten egg and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for about 30 minutes or until the pastry is golden brown.
12. Serve hot or cold, garnished with parsley or watercress.
2. Melt the butter in a frying pan and brown the turkey roast on all sides.
3. Remove it from the pan with 2 spoons, leaving the fat behind, and place on a sheet of foil.
4. Wrap up loosely and place in a roasting tin. Cook in a preheated moderate oven 170°C (325°F) Gas Mark 3 for about 45 minutes or until tender. Cool slightly.
5. Fry the onion in the fat in the frying pan until it is softened.
6. Remove from the heat and mix in the breadcrumbs, mushrooms, parsley, sage, thyme, plenty of salt and pepper and the egg.
7. Roll out the pastry to an oblong large enough to enclose the turkey.
8. Spread the mushroom stuffing in the centre. Remove any outer skin from the turkey and place on the stuffing.
9. Dampen the edges of the dough and wrap around the turkey, pressing the edges to seal.
10. Place on a baking sheet, seam underneath, and decorate with the dough trimmings.
11. Brush with beaten egg and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for about 30 minutes or until the pastry is golden brown.
12. Serve hot or cold, garnished with parsley or watercress.
serving amount
serves 6
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