-
1
Melt the butter in a large skillet on medium heat. Cook the onions for 5 mins or until softened. Add the chicken livers and cook for a further 5 mins. Spoon into a large bowl and set aside to cool. Add the breadcrumbs, parsley, sage and sausage meat and mix thoroughly. Season with salt and freshly ground black pepper.
-
2
Preheat the oven to 350u00b0F. Spoon the stuffing into the neck end of the turkey and smooth down the flap of skin to enclose the stuffing. Weigh the stuffed turkey and calculate the cooking time allowing 20 mins per pound. Place the turkey in a large roasting pan. Brush all over with oil. Cover with foil.
-
3
Roast for the calculated cooking time, basting occasionally. Remove the foil for the last 40 mins of cooking time. To check the turkey is cooked through, pierce the thickest part of the thigh with a skewer. The juices that run out should be clear, with no sign of pink. Transfer turkey a warm platter. Let stand, loosely covered with foil, for 30 mins.
-
4
For the cranberry sauce, place the sugar and 3/4 cup water in a small saucepan on medium-high heat. Bring to a boil. Reduce heat to low and simmer for 10 mins. Add the cranberries and simmer gently for a further 10 mins.
-
5
For the the gravy, pour off any excess fat from the roasting pan. Heat the cooking juices in the pan on medium heat. Whisk in the flour and cook, stirring for 1-2 mins. Gradually pour in the stock and bring to a boil, stirring. Reduce the heat to low; stir in the cream. Simmer for 5 mins. Season to taste.
-
6
Serve the turkey with the cranberry sauce and gravy with creamy mashed potatoes and seasonal cooked vegetables of your choice.
