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The chestnuts and sausage permeate every inch of the bird while baking
26FM_0.5_keep
Color:Light Pink Foil
Ingredients For the stuffing: 8 large, stoned prunes 2 tbsp brandy 454g pack Cumberland-style sausages 2 rashers dry-cured unsmoked streaky bacon, chopped 200g pack cooked and peeled chestnuts, chopped 1 cooking apple, peeled, cored and finely chopped Finely grated zest and juice of 1 lemon ½ tsp grated nutmeg Salt and ground black pepper For the turkey: 5-6kg (11-13lb) turkey, thawed if frozen 3 tbsp goose fat or softened butter Fresh sage leaves, optional 10-12 rashers streaky bacon 1 onion and 1 carrot, peeled and roughly chopped 2 sticks celery, chopped 8-12 unpeeled shallots 18 cocktail sausages For the gravy: About 600ml (1 pint) hot chicken stock 1-2 tsp cornflour 100ml (3½fl oz) Marsala, Madeira or sherry WEIGHT CONVERTER Method To make the stuffing: Pour boiling water over the prunes in a small bowl to cover them
waist 76cm
