Our turkey is supplied by local poultry specialists Usk Vale, who rear all their turkeys outside in the Monmouthshire countryside. With an abbatoir on site it means we are really selling the very best. Usk Vale are now being nationally recognised as the best free range turkey available.
Ingredients - for the Stuffing
8 Prunes (destoned)
30ml Brandy
500g H. J. E. Toulouse Sausages - (skinned)
1 Lemon (juiced and zest grated)
100g Chestnuts (cooked and peeled)
2 Apples (cored and peeled)
50g Parmesan Cheese
1/2 tsp Nutmeg
Ingredients - for the Turkey
1 H. J. E. Turkey Breast (with giblets included)
150g Butter
1 Sprig Rosemary
10 Sage Leaves
200g Streaky Bacon
400g White Wine
500ml Chicken Stock
1tsp Cornflour
150ml Maderia Wine/Sherry
- Chop the prunes, mix with the brandy for 5 minutes,
- Finely dice the giblets, add to the stuffing mix and season,
- Push 1/2 of the stuffing between the breasts, and with what remains roll into stufing balls into a butterd roasting dish,
- Smear the turkey breasts with butter, season and sprinkle with the rosemary and sage,
- Overlap the streaky bacon until the turkey breast is covered and skewer together. Carefully tie together wth string,
- Refrigerate overnight to allow to set,
- Preheat your oven to 200°C and roast your bird, basting occasionally in the fat for approximately 2 1/2 hrs,
- Add your stuffing to be cooked for 30 minutes,
- To test whether or not it is cooked, put a skewer through and the juices should run clear,
- Put on a warm plate/serving dish and cover with foil,
- Pour in the wine and stock to the roasting tray, gently heat while scraping the pan to pick up all of the flavour. Do this for around 15 minute,
- Dissolve the cornflour into the pan and whisk in. Simmer for 2 more minutes.
Serve with seasonal veg and enjoy!