Ingredients

The following ingredients have 8 Servings
  • 0.333 cup butter
  • 2 sticks Celery (diced)
  • 1 onion (diced)
  • 1 cup Sausage meat
  • 1 bunch parsley (chopped)
  • 4 thyme (chopped)
  • 3 sprigs Sage (chopped)
  • 4 cups Crouton
  • 0.875 cup chicken stock
  • 1 Turkey (approx. 3.5 kg)
  • 2 Tbsps clarified butter
  • 0.667 cup dry white wine
  • 0.667 cup cream
  • small Pear
  • fresh thyme

Instruction

  • Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4.
  • Heat the butter in a pan and fry the celery and the onion on a low heat for around 2 min. Add the sausage meat and fry for a further 3-4 min stirring occasionally. Stir in the herbs, season with salt and ground black pepper.
  • Soften the croutons with half the stock and knead into the pan. The mixture should be moist but not liquid. If necessary add some more stock.
  • Season the turkey inside and outside with salt and ground black pepper and fill with the stuffing. Truss up the turkey with kitchen twine and heat the clarified butter in a large roasting tin on the hob. Fry the turkey on a high heat on all sides and then place on its breast and place low in the oven. Roast for around 2 hours basting with the meat juices every so often. When the turkey is cooked, wrap in aluminium foil and leave to rest.
  • Scoop the fat from the meat juices, return the roasting tin to the hob and deglaze with the wine and 50 ml water. Sieve into a pot and reduce to about half on a high heat. Reduce the heat and gradually add the cream. Reduce a little more on a medium heat and season well with salt and ground black pepper.
  • Carve the turkey. Remove the breast meat and slice. Arrange on a large platter, pour the gravy over it and garnished the platter with the pears and the herbs. Serve with the stuffing.