INGREDIENTS

INSTRUCTIONS

STUFFING
Preheat the oven to 180C/350F/gas 6.
Heat half the butter in a frying pan and cook the onion and chopped bacon
until soft and golden. Add the chopped apple and crushed garlic and fry for
1 minute. Then add the pistachios, take the pan off the heat and add the
crumbs and grapes, mixing in well.
To this mixture add 1tbsp of the stock, the orange juice, wine and the
chopped herbs. Season with salt and black pepper and place under the bird
in a shape that will not spread out from beneath the bird. Stand the bird
on the stuffing in the roasting pan. Make small slits in the skin of the
bird and slide small slivers of white truffle under the skin. Brush the
skin with butter, season with sea salt and freshly ground black pepper,
cover with foil and roast for about 1 1/4 hours. Reduce this time slightly
for fan assisted ovens.
Then increase the oven temperature to 220C/450F/gas mark 8 for another 15
minutes, having removed the foil to brown the top of the joint. To allow
easy carving, rest the crown for 10 minutes under foil. Any juice that runs
out of the meat while it is 'resting' should be absorbed by the stuffing
mix.
Serve with an American-style accompaniment of fettuccine with wild
mushrooms and a green vegetable such as creamed spinach with bacon and
onion.
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