Roast Turkey with Two stuffings.
Description
Two delicious stuffings make this turkey very festive: dried pear, sausage and herb stuffing for the main cavity, and an oyster and bacon stuffing for the small area by the breast. In our home chipolatas and bacon rolls are now traditional accompaniment to the Christmas turkey. You can roast them the turkey and serve them on the side – the children will love them.
Method
To make the pear, sausage and herb stuffing, place the onions in a frying pan with the butter and sauté over gentle heat until soft and starting to turn golden brown. Remove and cool. Place the sausage meat in a large bowl, then add the onions, drained pears, orange zest and juice, breadcrumbs, herbs and plenty of seasoning. Mix together well.
To make the oyster and bacon stuffing, melt the butter in a frying pan and add the onion. Fry gently until it starts turning golden, then add the bacon. Continue to fry until the bacon starts to crisp. Remove from the heat, and add the remaining ingredients. Mix well.
When completely cold, stuff this mixture into the neck cavity, which is next to the turkey breast. Place the cold pear stuffing in the main cavity. Tie a string around the body, including the legs, to hold the turkey together.
To cook the turkey, preheat the oven to 190°C. Rub the turkey surface with olive oil (or butter) and sprinkle with plenty of salt and pepper. Add small sprigs of thyme.
Place in a roasting pan with two cups of the stock. Bake for about two and a half to three hours or according to the instructions on the packaging. Baste the turkey occasionally with the juices while cooking. The skin should be crisp and golden and the legs will become quite loose when completely cooked.
While cooking the turkey, prick the skins of the chipolatas and place them in a small roasting pan. Roll the bacon loosely into neat rolls and secure with toothpicks. Place in the oven and roast for about half an hour or until nicely browned, turning once or twice. If oven space is at a premium, pan-fry the chipolatas and bacon rolls until crisp.
Rest the bird, loosely covered in foil, while you make the gravy. Discard most of the fat that has run from the bird, ensuring that you do not tip away the golden drippings in the bottom of the pan. Add the flour to the pan, stirring before adding the remaining two cups of stock. Stir until the gravy comes to a simmer and then allow to bubble very slowly while you carve the turkey.
To serve, place the sliced turkey on a platter, then surround with spoonfuls of stuffing and chipolata sausages and bacon rolls. Serve the gravy in a jug.
Serves up to 12