Roast Turkey with Chestnut and Prune Stuffing - By Darina Allen
• 1 x 10 - 12 lb. (4½ - 5½ kg. )turkey
• 2 oz ( 50 gm / ¼ cup ) butter
• 6 oz ( 170 gm / gen cup ) onions
• Salt and freshly ground pepper
• 1¼ lbs (570gms ) fat free streaky pork ( free range if possible)
• 3 oz (85gms) streaky rashers
• ¼ lb (110 gms / 2 cups) breadcrumbs
• 2 tablesp. ( 2 American tablesp. + 2 teasp.) parsley
• ¼ to ½ teasp. nutmeg, cinnamon and ground cloves
• 40 chestnuts
• 30 prunes soaked overnight in water or tea
Gravy 1 pt. (20 fl oz / 2½ cups) turkey or chicken stock
Glass of port for gravy
Melt the butter, add the chopped onions and sweat on a gentle heat until soft but not
Score the tough skin of the chestnuts round the middle on both sides. Cover with cold
water and boil for 20 mins. Remove a few at a time from the pan, and take off the two
skins. Chop half the chestnuts into ¼" dice, leave the rest whole. Stone the prunes.
Chop half of them roughly, leave the rest whole.
Mince pork and bacon. Mix all the stuffing ingredients together, except the whole
chestnuts and prunes. Add the spices and season well. Stir in the breadcrumbs. Stuff the
bird not too tightly.
To roast, butter the bird laavishly all over. Lay it on one side of the breast in a
roasting tin. Put on a lid of double foil. Cook at 190°C (375°F / gas mark 5), for 2 - 3
hours according to the weight of the bird, turning it on to the other side of the breast
at half time. When the bird is almost done, remove the foil and pour off as much fat as
you can, leaving the meat juices behind. Turn the bird on to its back. Sprinkle with salt
and a little flour, then put backin the oven to brown surrounded by the whole chestnuts
and whole prunes, for about 20 mins.
Transfer bird to warm serving dish. Arrange chestnuts and prunes round it. Skim surplus
fat from the pan juices, then boil up with a glass of port to make the sauce. Correct the
seasoning and pour over the chestnuts and prunes.