View Recipe

My Store: Store Details (change)

Roast and Stuffed Turkey

DIRECTIONS

Soak the prunes overnight, stone and chop.
Cook the chestnuts until easily skinned, then reboil and cook again until soft. Beat the eggs, mince the meats and the sausage. Mix all these ingredients together, add salt and pepper and fry very lightly in a little olive oil. Put into a bowl, add the cheese and the eggs, mash everything and then add a little dry white wine.
Push the stuffing into the neck and the body of the turkey. Sew up all apertures carefully.
Heat plenty of butter in a roasting pan, add the onion coarsely sliced, garlic, mace, rosemary, sage and several rashers of bacon. Place the turkey on top of these ingredients and roost it until brown at 450°. Reduce the heat, baste once with the wine previously heated, and then continue to roast it in a more moderate oven 375° until it is tender, basting frequently with either boiling chicken stock or water. Take out the garlic after 20 minutes roasting.
When the turkey is tender take it from the pan, pass the gravy through a fine wire sieve and thicken it with a little single cream or flour and water paste. Serve the turkey and the sauce separately and surround the turkey with boiled chestnuts.