| 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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