Roast Turkey with Chestnut and Cornbread Stuffing
|Ready to cook turkey||13 Pound (Oven Ready)|
|Unsalted butter||6 Tablespoon, softened|
|Pear halves||4 , filled with cranberry sauce and watercress (For Garnish)|
|Cranberry sauce||1 Tablespoon (For Garnish)|
|Water cress||1 Tablespoon (For Garnish)|
|Unsalted butter||8 Tablespoon (1 Stick)|
|Finely chopped onions||3 Cup (48 tbs)|
|Pork sausage||2 Pound|
|Unsweetened chestnut puree||1 Pound (Fresh /Canned)|
|Crumbled cornbread/Fresh white breadcrumbs||2 Cup (32 tbs)|
|Mixed dried herbs||3 Tablespoon|
|Chopped fresh parsley||4 Tablespoon|
|Lemon||1 , rind finely grated|
|Egg||1 Large, beaten|
|Onion||1 , roughly chopped|
|Carrot||1 , roughly chopped|
|Fresh parsley sprig||1|
|Fresh thyme sprig||1|
|Garlic||1 Clove (5 gm), unskinned|
|Light cream/Half and half||1 Cup (16 tbs)|
Wipe the turkey well, inside and out, with paper towels.
Using a very small sharp knife, carefully remove the wishbone from the neck cavity—this will make carving easier.
To make the stuffing, melt the butter in a frying pan, then pour off half into a small bowl and set aside.
Add the onions to the frying pan and cook very gently for about 10-15 minutes, until soft but not brown.
Allow to cool.
Put all of the remaining ingredients for the stuffing into a large mixing bowl.
Add the softened onions and the reserved butter, then season very well with salt and pepper.
Knead the ingredients together until they are thoroughly blended.
To test for seasoning, fry a little of the stuffing until cooked, then taste.
Adjust the seasoning if necessary.
Stuff the neck end of the turkey with the stuffing, then truss the bird neatly.
Place the turkey in a large roasting pan.
Spread with the softened butter, then season well with salt and pepper.
Cover the turkey with foil.
Any remaining stuffing can be placed in a roasting pan and cooked for the final 30 minutes with the turkey.
Roast the turkey in the center of a preheated 375° oven for 3 1/2-4 hours, removing the foil for the last hour to brown the skin.
Baste the turkey frequently during cooking.
Test the turkey for doneness by piercing the thighs at their thickest parts; if the juices run clear, the turkey is cooked (if the juices are pink, then continue cooking a little longer).
Be sure to test both thighs; sometimes one side can be cooked before the other.
While the turkey is cooking, prepare the stock for the gravy.
Put the giblets into a saucepan with the onion, carrot, herbs and garlic.
Season well with salt and pepper.
Bring slowly to a boil, then skim off any scum from the surface.
Reduce the heat, partially cover the saucepan and simmer gently for about 2 hours.
Strain the stock into a measuring cup and add water, if necessary, to yield 2 1/2 cups.
When the turkey is cooked, lift it carefully from the roasting pan onto a large serving dish.
Loosely cover with foil and allow to stand for 30 minutes before carving.
To make the gravy, tilt the roasting pan and very carefully skim off all of the fat from the surface of the juices in the pan.
Stir the flour into the juices left in the pan, using a wire whisk, then beat in the turkey stock.
Bring the gravy to a boil, beating all the time until the gravy thickens.
By this time the residue from the roasting pan will have dissolved into the gravy, so the gravy can be strained into a saucepan, for easier handling.
Simmer the gravy gently for 15 minutes, to cook off the raw flour taste.
Season the gravy with salt and pepper, then stir in the cream.
Allow to heat through, but not to boil.
Pour the gravy into a hot serving boat.
To serve the turkey, remove the trussing string, then garnish with pear halves filled with cranberry sauce, and watercress.