Top turkey and sensational stuffing
Author: Guest Blogger
Stewart Turner, Head Chef at Berry Bros. & Rudd, reveals his secrets for the perfect turkey and fabulous stuffing.
Top tips for turkey
To keep your turkey lovely and moist, pipe a herb and garlic butter under the skin. Add some truffle oil and chopped truffle to the butter for a touch of class. Periodically drain off any fat and juices as it cooks and put in a bowl in the fridge. The fat will rise to the top and solidify, ideal for your roast potatoes. Add the juices beneath to the gravy for a real depth of flavour.
3 or 4 good quality, thick sausages, skins removed
1 small onion, finely chopped
1 large sprig of thyme and rosemary, chopped leaves only
6 fresh sages leaves, chopped
Zest of 1 lemon
50g chestnuts, peeled and roughly chopped
2 apples, peeled, cored and diced
100g fresh white breadcrumbs
Heat the butter in a pan. Add the onions and soften over a low heat without colouring. Stir in the apples and cook until they are just losing their shape.
Add the herbs and lemon zest. Remove from the heat and allow to cool. Once cool add mixture to the sausage meat. Stir in the breadcrumbs and chestnuts.
Beat well to blend everything together. Roll in greaseproof paper and tin foil and bake at 180c/gas 4 for about 25 minutes. Unwrap and serve.