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Roast turkey with sausagemeat stuffing recipe

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A seasonal favourite that will provide plenty of leftovers to use or freeze for other meals. Served with crispy roast potatoes and dark green vegetables this is especially great for autumn entertaining. And the leftovers make a lovely fluffy pilaf, juicy burgers or a tasty pesto pasta salad. See method

Serves 4
25 mins to prepare and 2 hrs 20 mins to cook, 20 mins to cool
1275 calories / serving

Ingredients

15ml (1tbsp) olive oil
1 onion, finely chopped
270g (9oz) Cumberland sausages
50g fresh breadcrumbs
60g (2oz) dried cranberries
100g cooked and peeled chestnuts, chopped
large handful flat-leaf parsley, leaves chopped
1 egg, lightly whisked

For the turkey

4.5kg (9lb) turkey, giblets removed
50g unsalted butter, softened

Each serving contains

Energy
5195kj
1275kcal 64%
Fat
67g 96%
Saturates
25g 125%
Sugars
16g 16%
Salt
2.5g 42%

of the reference intake
Carbohydrate 36.4g Protein 132.3g Fibre 3.5g

Method

Start by making the stuffing. Heat the oil in a frying pan, add the onion and soften over a low heat for 5 minutes. Remove to a large bowl and set aside to cool completely. Then add the remaining ingredients and some seasoning. With clean hands scrunch together until well mixed. Preheat the oven to gas 6, 200°C, fan 180°C.
Ease the skin from the front of the turkey breasts with your fingers at the neck end, without breaking the skin. Fill with the stuffing and secure the skin underneath with some cocktail sticks. Put in a big roasting tin and spread the softened butter over the breasts and legs, season well. Weigh the turkey and calculate the cooking time at 20 minutes per kg, plus an extra 90 minutes.
Roast for 30 minutes, then turn the oven down to gas 4, 180°C, fan160°C and cook for the rest of the calculated time (for 4.5kg - 2 hour 40 minutes), until the juices run clear when you pierce the turkey with a sharp knife where the thigh meets the body. If the skin looks like it might burn, cover loosely with foil. Once cooked, remove to a warm serving platter and rest, covered in foil, for at least 20 minutes before carving.

See more Turkey recipes

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