INGREDIENTS
1
turkey, cut into a breast joint, two boned legs and bones and
giblets for stock
For the stuffing:
200g (7oz) chestnuts, roughly chopped
peel of two oranges
6 lime leaves
2 rashers of bacon, chopped
25g (1oz) butter
2 tbsp oregano, chopped
fresh black pepper
1 egg, lightly beaten
2 cloves garlic, finely chopped
For the sauce:
2 tsp flour
100ml Madeira
600ml stock
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METHOD
Mix the stuffing ingredients together and stuff the legs.
Roll and tie. Roast for 10 minutes per pound of whole weight.
Make a stock from the giblets and under-carriage. When cooked make
a sauce with the flour, Madeira and stock.
Serve with trimmings
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