INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230C/450F/Gas 8. Place the sausagemeat in a  large
bowl with the chestnuts, parsley and egg. Add enough  breadcrumbs to
bind with plenty of seasoning and mix until the  mixture comes
together.  2 Remove the wishbone from the turkey (if your butcher
hasn't  already), lay the turkey on its side and crush the bird to
crack the  backbone, giving a square shape.  3 Spoon the stuffing into
the neck of the turkey and loosely fill to  ensure the heat penetrates
the centre more quickly. Sew up the neck  or use skewers or cocktail
sticks.  4 Extra stuffing can be baked separately in a foil covered
ovenproof  dish on the shelf underneath the turkey for about an hour.
5 Place the oil in a large roasting tin and heat in the oven for five
minutes. Lift the turkey into the roasting tin, arranging so that one
leg is resting on the bottom of the tray to get direct heat.  6 Season
and dot the skin liberally with butter. Roast for 30 minutes,  reduce
the heat to 200C/400F/Gas 6 and cook for 30 minutes, turn over  and
cook for another hour, basting regularly.  7 Place the turkey onto its
back, baste and cook for another 15-30  minutes (covering with foil if
it begins to brown too quickly) or  until the juices run clear when a
fine skewer is inserted into the  thickest part of the thigh. If the
juices are not clear, return to  the oven and cook for 15 minutes, then
test again. Rest on a warmed  serving platter in a warm place for 15-30
minutes. Slice and serve  with the Aubergine & Mustard Celeriac Bakes.
Converted by MC_Buster.  Recipe by: Food & Drink  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 13.6mg
Sodium: 84.8mg
Potassium: 69.2mg
Carbohydrates: 5.8g
Fiber: 1.1g
Sugar: <1g
Protein: 1.6g