Loyd Grossman’s Roast Turkey with Chestnut Stuffing
Brush the turkey with oil and scatter with the seasoning. Allowing 30 minutes per kg plus 15 minutes extra, roast the turkey in an oven pre-heated to 220°C/425°F/Gas Mark 7 for 30 minutes then reduce the heat to 180°C/350°F/Gas Mark 4 for the remaining time. Baste every 20-30 minutes to ensure the turkey does not dry out.
To make the stuffing, heat the butter and when hot, add the diced onions and garlic puree. Sweat this until the onion starts to soften but without colour. Add the thyme and stir in, remove from the heat and leave to go cold.
Once the onion is cold, mix this together well with the sausage meat, chestnuts, breadcrumbs, parsley, salt and pepper.
Form the stuffing into logs about 5cm in diameter and wrap them in greaseproof foil. Cook these in an oven pre-heated to 180°C/350°F/Gas Mark 4 for about 40 minutes until the stuffing is cooked through.