Roast Turkey

1. 1

   Mince the onion and the liver.

2. 2

   Boil the chestnuts for 15 minutes and roughly chop.

3. 3

   200 g of sausage meat will be used for the stuffing, the remaining meat will be wrapped in bacon.

4. 4

   Cut the vegetables into bite-sized pieces.

5. 5

   Heat vegetable oil in a shallow pot and cook the onion.

6. 6

   When the onion is tender, add the liver and cook for 3-4 minutes.

7. 7

   Let cool.

8. 8

   Combine Step 4 with the sausage meat, chestnuts, panko, egg, and herbs.

9. 9

   Stuff Step 5 into the neck of the turkey.

10. 10

    Use a string to tie it closed and season with salt and pepper.

11. 11

    Place Step 6, the potatoes, and the garlic on a heat-resistant dish.

12. 12

    Drizzle with vegetable oil and place into an 180C oven.

13. 13

    Once the potatoes have cooked, remove them and continue cooking the turkey for another 2 hours.

14. 14

    Boil the parsnip and brussels sprouts so that they are still slightly hard.

15. 15

    Grill the sausage meat bacon wraps and the vegetables in a frying pan.

16. 16

    Once the turkey has finished baking, remove the excess oil and combine with the flour and stock to make the gravy.

17. 17

    [Cranberry Sauce] Grate the orange peel and squeeze out the juice.

18. 18

    Place the other ingredients into a pot and simmer on low heat for 7-8 minutes.

* Per serving · 4 servings · Values may vary.