2 kg roasting chicken or turkey<br />
1/2 onion<br />
fresh bay leaves<br />
fresh sage<br />
fresh thyme150 ml olive oil<br />
2 onions, peeled & roughly chopped<br />
1 apple, peeled & grated<br />
100 g butternut squash, peeled & grated<br />
270 g fresh white breadcrumbs<br />
40 g pecans, chopped<br />
1 tbsp fresh thyme<br />
1 tbsp fresh sage<br />
1 tbsp chives2 1/2 tbsp flour<br />
140 ml white wine<br />
500 ml good strong chicken stock<br />
1 tbsp cranberry jelly<br />
a few drops Worcestershire Sauce<ol>
<li>Preheat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6.</li>
<li>Stuff the chicken cavity with half and onion, some fresh bay leaves and some sprigs of sage, thyme.</li>
<li>Season the chicken with salt and pepper and roast in the oven for 1 ¼ to 1 ½ hours basting occasionally.</li>
<li>To make the stuffing, heat 1 ½ tbsp of the oil and saute the onions for 5 to 6 minutes.</li>
<li>Add the apple and butternutsquash and saute for 2 to 3 minutes.</li>
<li>Combine with the remaining ingredients and season, then stir in the remaining oil and shape into 16 balls.</li>
<li>Arrange the balls in a greased baking sheet for 20 to 25 minutes or until golden and lightly crispy in the outside.</li>
<li>To make the gravy, strain some of the fat from the roasting tin. Put the fat into a saucepan.</li>
<li>Add the flour and whisk in the wine, chicken stock, cranberry jelly and Worcestershire sauce. Whisk until thickened.</li>
<li>Deglaze the roasting tin with 100 ml water and add to the gravy.</li>
</ol>
Turkey with Butternut Squash, Pecan Stuffing and Cranberry Wine Gravy
For the main event, serve this delicious turkey sensation complete with nutty stuffing & cranberry wine gravy.
