Recipe uploaded by

2 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. First make the stuffing. Pour the Madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
2. Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
3. Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
4. Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of Madeira or wine. Seal the foil well to make a parcel. Chill overnight.
5. On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
6. Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

PER SERVING (FOR 10)

871 kcalories, protein 86g, carbohydrate 24g, fat 46 g, saturated fat 17g, fibre 0g, sugar 7g, salt 3.01 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/8360/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE STUFFING

• 150ml Madeira or white wine
• 20g pack dried porcini mushrooms
• 2 onions , halved and sliced
• 25g butter , plus extra
• 15g pack thyme , use the leaves and reserve the stalks
• 2 x 454g packs Cumberland sausages , skins removed
• 200g pack whole cooked chestnuts (I used Merchant Gourmet)
• zest 1 lemon (halve and reserve the rest to use for the turkey)
• 15g pack flat-leaf parsley , chopped
• 85g fresh breadcrumbs
• 10 rashers streaky bacon

FOR THE TURKEY

• 1 onion , quartered
• 4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
• 85g soft butter
• 1 whole nutmeg
• 10 rashers streaky bacon
• 125ml glass Madeira or white wine
• watercress sprigs, to garnish

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8, with leftovers

Preparation and cooking times

Prep 20 mins

Cook 4 hrs

Uncooked stuffing can be frozen

Ingredients

FOR THE STUFFING

• 150ml Madeira or white wine
• 20g pack dried porcini mushrooms
• 2 onions , halved and sliced
• 25g butter , plus extra
• 15g pack thyme , use the leaves and reserve the stalks
• 2 x 454g packs Cumberland sausages , skins removed
• 200g pack whole cooked chestnuts (I used Merchant Gourmet)
• zest 1 lemon (halve and reserve the rest to use for the turkey)
• 15g pack flat-leaf parsley , chopped
• 85g fresh breadcrumbs
• 10 rashers streaky bacon

FOR THE TURKEY

• 1 onion , quartered
• 4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
• 85g soft butter
• 1 whole nutmeg
• 10 rashers streaky bacon
• 125ml glass Madeira or white wine
• watercress sprigs, to garnish

PER SERVING (FOR 10)

871 kcalories, protein 86g, carbohydrate 24g, fat 46 g, saturated fat 17g, fibre 0g, sugar 7g, salt 3.01 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk