Roast Crown of Turkey

Serves 6

Ingredients

For the stuffing balls:

500g/18 oz cooked chestnuts, finely chopped
400g/14 oz sausage meat
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp Fresh flat leaved parsley, finely sliced
1 tbsp Fresh sage, finely sliced
1 free range egg
Salt and pepper

1 onion, finely chopped
2 carrots, finely chopped
1 glass dry sherry
1.2 litres/2 pint strong chicken stock
1 tbsp soy sauce
75g/3 oz cold butter

Method

• Remove the turkey from the fridge at least 30 minutes before cooking.
• Preheat the oven to 180C/350F/Gas 4.
• Mix together the orange, ginger and butter well, mashing it on a plate. Season and smear over the turkey crown. Place in a roasting tin with the stock.
• Cook for approx. 1 hour and 40 minutes, basting often.
• To make the stuffing balls, mix all the ingredients in a bowl with your hands until it comes together well. Form into small balls.
• Add to the roasting tin with the turkey 20 minutes before the end of cooking time.
• Remove the turkey and stuffing and allow to rest (making sure that it is cooked through by piercing with a skewer - the juices should run clear).
• Add the sherry and stock to the roasting tin with the onion and carrot, bring to the boil. Simmer for 8-10 minutes, adding more stock if you need to. Strain and add the soy sauce and whisk in the butter.
• Serve the turkey with the gravy and stuffing balls.