This delectable turkey recipe is a total do-ahead - prepare the stuffing the night before, and just put it into the bird on the big day. Chestnuts are cooked and chopped before being mixed with onion, butter, breadcrumbs, herbs and pepper, then stuffed into the turkey.
- 1 5.5kg turkey, neck and giblets removed
- 900g chestnuts
- 1kg dried breadcrumbs
- 2 onions
- 450g butter
- 1 tsp. each dried thyme, marjoram, rosemary and sage
- Salt and pepper
Cut a cross into each of the chestnuts, then put in a pan of water. Bring to the boil and simmer for five minutes, then remove shells and skins. Boil for another 20-30 minutes. Drain and then chop.
Mince the onion. Melt the butter, then saute the onion until soft and sweet. Mix the butter, onions, breadcrumbs, herbs, chestnuts and a pinch of salt and pepper together.
Heat the oven to 180C. Wash the turkey and season inside and out, then stuff with the chestnut mixture. Tie the legs.
Place into the oven on a roasting tin and cook for 3 1/2 to 4 1/2 hours, until the internal temperature of the thickest part of the meat reaches 74C.
Leave to rest for 25 minutes before serving.