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1
Mince the onion and the liver.
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2
Boil the chestnuts for 15 minutes and roughly chop.
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3
200 g of sausage meat will be used for the stuffing, the remaining meat will be wrapped in bacon.
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4
Cut the vegetables into bite-sized pieces.
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5
Heat vegetable oil in a shallow pot and cook the onion.
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6
When the onion is tender, add the liver and cook for 3-4 minutes.
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7
Let cool.
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8
Combine Step 4 with the sausage meat, chestnuts, panko, egg, and herbs.
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9
Stuff Step 5 into the neck of the turkey.
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10
Use a string to tie it closed and season with salt and pepper.
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11
Place Step 6, the potatoes, and the garlic on a heat-resistant dish.
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12
Drizzle with vegetable oil and place into an 180C oven.
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13
Once the potatoes have cooked, remove them and continue cooking the turkey for another 2 hours.
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14
Boil the parsnip and brussels sprouts so that they are still slightly hard.
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15
Grill the sausage meat bacon wraps and the vegetables in a frying pan.
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16
Once the turkey has finished baking, remove the excess oil and combine with the flour and stock to make the gravy.
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17
[Cranberry Sauce] Grate the orange peel and squeeze out the juice.
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18
Place the other ingredients into a pot and simmer on low heat for 7-8 minutes.
