500ml strong chicken stock (or 1 cube made up with 500ml hot water)
30 ml brandy
1 lemon, finely grated zest and juice
500 g Italian-style sausages, skinned
100g cooked and peeled chestnuts, chopped
2 eating apples, peeled,cored and chopped
50 g Parmesan cheese, grated
½ tsp grated nutmeg
For the stuffing, pour boiling water
over the prunes; steep for 20 minutes.
Drain; stone the prunes, then chop
them roughly. Macerate with the
brandy in a bowl. In a large bowl,
combine all the stuffing ingredients,
together with the finely chopped
turkey liver and heart (if you have).
Grind black pepper over and mix well.
Push half this stuffing into the neck
cavity of the turkey; secure in place
with cocktail sticks or a skewer.
Spoon the rest of the stuffing into
a buttered baking dish.
Smear the turkey breasts with the
soft butter; season. Dot with
rosemary and sage leaves, then
overlap the slices of parma ham to
cover the breasts. Tie with string to
keep everything in place. Refrigerate
it overnight before cooking.
Preheat the oven to 200C/gas 6.
Place the bird in a large roasting tray;
surround with the chopped neck and
wing tips. Roast blind for 30 minutes
initially, then for another 2 hours,
basting it occasionally with the fat
that runs into the pan. If the meat
threatens to burn, cover it with some
buttered foil and turn down the heat.
After this, carefully pour away the
pan-fat. Arrange the chopped veg
around the bird; return to the oven
for 30 minutes, with the extra dish of
stuffing alongside. Check the bird is
done by inserting a skewer between
the drumstick and the thigh; the juice
should run out clear. Transfer to
a serving dish; keep warm in a very
low oven, covered loosely in foil.
Pour the wine and the stock over
the veg; scrape up the juices from the
pan and let them stew gently for
15 minutes. Dissolve the cornflour
in the fortified wine; whisk into the
gravy. Simmer for 2 minutes more,
pour any fresh juices from the turkey
into the pan; strain through a sieve.
Serve with the turkey, a green
vegetable and potatoes.
A balanced red from Piedmont,
is perfect here. Oddero 2004/05
Barolo. Bin 666317