Ingredients Jump to Instructions ↓

  1. 15g butter

  2. 1 turkey liver, finely diced

  3. 3 sticks celery

  4. 4 slices of bread

  5. 12 chestnuts, boiled, skinned and tender

  6. handful chopped fresh parsley

  7. salt and pepper, to taste

  8. 125ml milk

  9. 1 turkey, about 250g sausagemeat

  10. oil, for roasting

Instructions Jump to Ingredients ↑

  1. Heat the butter in a frying pan when melted add the diced liver and celery then cook until softened.

  2. In a bowl break up the bread into small pieces then add the chestnuts, celery, liver, parsley, salt and pepper. Combine using the milk to soften and bind but don’t add so much it becomes runny.

  3. Clean the turkey and then stuff the sausagemeat in first then add the bread stuffing for the remaining area.

  4. Preheat the oven to 160 C / Gas 3 with the roasting tray in.

  5. Add some oil to the hot roasting tray then add the turkey one breast down; cook for 30 minutes. Turn so the other breast is down then cook for 30 minutes. (The theory is the juices run down into the breasts keeping a moister bird).

  6. Continue to cook the turkey until done. Estimate 35 minutes for every 500g, thus a 6kg turkey will take 3 1/2 hours. (1 hour doing the breasts then an additional 2 1/2 hours.)

  7. When cooked allow 20 minutes for the turkey to rest before carving.


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