| Nov 24, 2024 | 31 sleeps or 726 hours or 43,568 minutes to go until xmas |
Roast Turkey with Stuffing Submitted by Mrs Claus | |||||||||||||||||||||||||||||||||||||
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Stuffing : Remove giblets from turkey and place in saucepan with 625ml (20fl oz/2½ cups) water and bring to boil. Cover and simmer for 1 hour. Strain stock in bowl; reserve liver. In a saucepan, place breadcrumbs, onions, celery, lemon peal and juice, plums and wine. Bring to boil, stirring, and cook for 1 minute. Put chestnut puree, herbs, salt and pepper and liver into a food processor or blender. Process until smooth. Add breadcrumb mixture and mix until even. The Turkey: Place 1/3 stuffing into neck end of turkey. Pull over flap of skin and secure with skewers or string. Fill cavity of turkey with remaining stuffing. Truss turkey with string, secure legs and wings close to the body and place in a roasting tin. Cover the turkey with rashers of streaky bacon the add flavour and help keep it moist during cooking. Preheat oven to 190C (375F). Cook turkey in oven for 2 hours. Remove and cover with thick tin foil. Return to oven for a further 1-1½ hours until turkey is tender (stick a knife into turkey - juices should be clear). Leave to stand for 20 minutes. Remove skewers and/or string and place on a warm serving dish. Gravy : Blend flour and a little stock together into juices in the bottom of the turkey roasting tin. Stir well. Bring to boil on top of stove, stirring until thickened. Add stock, flour, salt & pepper as required, to thicken or flavour.
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