| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Can’t, Stand, The, Heat |
4 |
servings |
INGREDIENTS
| 1 |
|
Turkey |
| 6 |
oz |
Butter; (enough to cover, |
|
|
(6 to 8) |
|
|
; depending on size |
|
|
; of bird ) |
| 1 |
pt |
Well-flavoured stock; made from giblets , |
|
|
; about |
| 1 |
|
Rounded tbsp flour; (to thicken gravy) |
|
|
Salt and pepper |
| 8 |
oz |
Rashers streaky bacon |
|
|
Sausage meat |
|
|
Mushrooms |
|
|
Bacon |
|
|
Breadcrumbs |
|
|
Egg |
INSTRUCTIONS
FOR GARNISH
FOR STUFFING
Pre-heat oven to 180C and partially stuff the turkey with sausage meat.
Then lend the mushrooms, finely chopped bacon, breadcrumbs and egg to make
up the remainder of the stuffing.
Lay the bacon rashers over the turkey, cover in foil that has been thickly
spread with butter, and place in a roasting pan. Fill with half the stock
and put in the oven.
Turn and baste every 20 minutes, keeping the turkey covered in foil and
topping up the stock as needed. If the turkey is not sufficiently brown
towards the end of cooking time, remove the foil and leave until the skin
is golden.
Serve with a selection of vegetables, roast potatoes and gravy, made from
the remainder of the stock.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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