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For the Turkey:

  • 2 kg roasting chicken or turkey
  • 1/2 onion
  • fresh bay leaves
  • fresh sage
  • fresh thyme

For the Stuffing:

  • 150 ml olive oil
  • 2 onions, peeled & roughly chopped
  • 1 apple, peeled & grated
  • 100 g butternut squash, peeled & grated
  • 270 g fresh white breadcrumbs
  • 40 g pecans, chopped
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage
  • 1 tbsp chives

For the Gravy:

  • 2 1/2 tbsp flour
  • 140 ml white wine
  • 500 ml good strong chicken stock
  • 1 tbsp cranberry jelly
  • a few drops Worcestershire Sauce


  1. Preheat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6.
  2. Stuff the chicken cavity with half and onion, some fresh bay leaves and some sprigs of sage, thyme.
  3. Season the chicken with salt and pepper and roast in the oven for 1 ¼ to 1 ½ hours basting occasionally.
  4. To make the stuffing, heat 1 ½ tbsp of the oil and saute the onions for 5 to 6 minutes.
  5. Add the apple and butternutsquash and saute for 2 to 3 minutes.
  6. Combine with the remaining ingredients and season, then stir in the remaining oil and shape into 16 balls.
  7. Arrange the balls in a greased baking sheet  for 20 to 25 minutes or until golden and lightly crispy in the outside.
  8. To make the gravy, strain some of the fat from the roasting tin. Put the fat into a saucepan.
  9. Add the flour and whisk in the wine, chicken stock, cranberry jelly and Worcestershire sauce. Whisk until thickened.
  10. Deglaze the roasting tin with 100 ml water and add to the gravy.
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