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