6oz WHITE OR BROWN BREADCRUMBS
3 STICKS OF CELERY, CHOPPED
1 ONION, CHOPPED
50g BUTTER
1 EGG, BEATEN
HANDFUL OF CHOPPED FRESH SAGE
1 tsp DRIED SAGE
1 GARLIC CLOVE, CRUSHED
SALT AND BLACK PEPPER
Saute the onion and celery in butter and add garlic.
Stir into the bread crumbs. Add sage and salt to taste and some
freshly ground black pepper. Bind together with the egg.
Either stuff into neck cavity of turkey, or cook in a buttered
casserole dish.
If using a dish, dot the top with butter and roast in the oven
for approx 45 minutes.
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STOCK FOR GRAVY |
TURKEY GIBLETS
1 STICK OF CELERY, CUT INTO CHUNKS
1 ONION, PEELED & QUARTERED
1 CARROT, PEELED & HALVED
1 BAY LEAF
ROSEMARY (supplied with your turkey)
6 PEPPERCORNS & SALT
Place all ingredients in a saucepan, cover with water and bring
to the boil. Simmer for 2 hours, then strain. Cool and store
in the fridge overnight. |
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VERY SPECIAL GRAVY |
PRE-PREPARED STOCK (see above)
TURKEY MEAT JUICES
A SPLASH OF PORT (optional)
1 tbsp CRANBERRY SAUCE (optional)
CORNFLOUR
Pour pan juices from the turkey into a measuring jug and remove
the fatty liquid from the top. Pour the remaining juices into
a saucepan, add strained stock to taste and simmer together.
Add a splash of port if desired and/or a tablespoonful of Copas
Cranberry Sauce.
To thicken the gravy, mix a little cornflour with cold water
to a ‘milk’ and add to the gravy mixture. Stir all
the time. Bring to the boil, strain and serve.
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