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Thanksgiving Turkey Recipe

12-15lb Turkey, defrosted (if Frozen) and giblets removed and retained. 4 fl.oz – 120ml melted butter

Stuffing

6 crusty rolls or 1 baguette, cut into small cubes.
1 lb – 450g minced pork
Turkey giblets, diced
3 large cooking apples, cored and diced
celery, chopped
1 medium onion, chopped
2 eggs, lightly beaten
2 level teaspoons salt
1 teaspoon dried sage

Gravy

3 tablespoons plain flour
4 fl.oz – 120ml milk
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
4 fl.oz – 120ml sherry

Method

Pre-heat the oven to 180° C, 350° F, Gas Mark 4. For Stuffing soak bread in water and squeeze out until almost dry, set aside. In a large frying cook minced pork with the giblets until almost browned, about 8 mins. Remove from the pan and set aside. Add the apples, celery and onion. Cook until softened, about 10 mins. In a large bowl place the bread, meat mixture, vegetables, eggs, salt, sage and pepper, mix together well. Stuff the turkey cavities and hold openings together with skewers. Place remaining stuffing mixture in an oven-proof bowl. Place the turkey on a rack in a roasting tin. Pour the melted butter over the turkey. Roast for around 3 ½ hours, basting every 30 mins with pan juices.

When roasted juices should run clear. Place the stuffing in the oven 30 mins before turkey is finished cooking. When the turkey is finished leave to stand for 15 mins to rest before serving. For the gravy, skim off the fat from the juices reserving 3 tablespoons of the fat. On the hob, over medium heat, combine reserved fat with the flour in roasting pan, cook, stirring constantly for 2 mins. Combine milk and pan juices with enough stock to equal around ¾ pint-480 ml. Add to the roasting pan with oregano, salt and pepper, bring to the boil. Add the sherry (if desired) cook until the mixture begins to thicken, about to mins. Serve hot with the turkey.

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