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CATEGORY CUISINE TAG YIELD
Grains, Eggs Ross’s, Foreign, Assignment 1 servings

INGREDIENTS

1 Turkey; cut into a breast
; joint, two boned
; legs and bones and
Giblets for stock
200 g Chestnuts; roughly chopped
Peel of two oranges
6 Lime leaves
2 Rashers of bacon; chopped
25 g Butter
2 tb Oregano; chopped
Fresh black pepper
1 Egg; lightly beaten
2 Cloves garlic; finely chopped

INSTRUCTIONS

Mix the stuffing ingredients together and stuff the legs. Roll and
tie. Roast for 10 minutes per pound of whole weight.
Make a stock from the giblets and under-carriage. When cooked make a
sauce with 2 tsp flour, 100ml Madeira and 600 ml stock. Serve with
trimmings
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