Turkey with pork & chestnut filling

Turkey with pork & chestnut filling

This stuffing is sufficient for a 4.5 kg turkey. Take the stress out of Christmas with our tips for a perfect turkey dinner using your Britannia Range cooker.

Pork and chestnut stuffing

50 g (2 oz) butter

2 medium onions, peeled and finely chopped

2 sticks celery, finely chopped

225 g Cumberland sausages, skinned

100 g fresh wholemeal breadcrumbs

4 tbsp fresh parsley, chopped

2 tbsp fresh thyme, chopped

1 egg, beaten

2 tbsp brandy

1 x 200g vacuum packed chestnuts, roughly chopped

Salt and black pepper

Melt the butter in a pan, add the onions and cook gently for 10 minutes until soft and golden. Add the celery and

cook for a further 5 minutes. Turn into a bowl and allow to cool.

Add the sausage meat, breadcrumbs and herbs to the bowl, mix well.

Add the egg, brandy and chestnuts. Season generously and mix well.

For the turkey

A free-range fresh turkey, at cool room temperature

Extra wide foil

Butter

Rock salt and freshly ground black pepper

Streaky bacon

Preheat the oven to 170°C using the ‘Quickstart’ function, then select ‘true fan’ function. Line the oven-roasting tray with sufficient foil to form a roomy ‘tent’ for the turkey. Remove all the packaging and the giblets and neck from the turkey cavity. For ease of carving remove the wishbone. Insert stuffing into the neck end and calculate the cooking time from the total weight of the stuffed turkey. Place the turkey in the lined roasting tray, gently loosen the skin from the breast, insert a generous quantity of butter under the skin, season with salt and black pepper. Lay 4-6 rashers of streaky bacon over the breast. Bring the foil up loosely around the turkey and seal well. Place the turkey in the oven and roast for the calculated time from the list below, baste frequently. Fold back the foil 45 minutes before the end of cooking time to allow the turkey to brown. Check that the turkey is cooked by inserting a skewer into the thickest part of the thigh nearest to the breast. If the juices run clear the turkey is cooked, if slightly pink return to the oven for a further 15 minutes. Alternatively use a meat thermometer or probe; inserted as before, the reading should reach a temperature of 170°F. Leave to stand, wrapped in the foil in a warm place for at least 30 minutes.

Now is the time to place the roast potatoes in the oven. For best results, select ‘Fan Assisted’ function, 200°C for 45 minutes.

All cooking times are approximate; always check that the turkey is thoroughly cooked as described above. The number of serving is for when served with the tradition Christmas accompaniments of stuffing, chipolata sausages and bacon rolls.