Ingredients

Ingredients For the turkey, stuffing and gravy

• 200g/7¼oz salted butter

• 2 bay leaves

• 3 whole garlic cloves, each one studded with 2 cloves

• 2 white onions, halved and finely sliced

• salt and freshly ground black pepper

• 2.5 litres/4 pints 8fl oz fresh chicken or turkey stock

• 20 large fresh sage leaves, finely chopped

• 200g/7¼oz cooked chestnuts, roughly chopped

• 1 kg/2lb 3¼oz good-quality pork sausage meat

• 1 Norfolk Bronze turkey (breast meat off the bone and the legs boned out, all sinew trimmed and rolled - you can ask your butcher to do this), plus bones from the legs and wings, about 6kg-7kg/13lb-15lb total weight

• 1 garlic bulb, cut in half across the middle

• 1 bunch fresh thyme

• 2 bay leaves

• 30g/1oz cornflour, diluted with 2 tbsp cold water

For the vegetables and potatoes

• 8 large King Edward potatoes

• 6 carrots, peeled

• 6 parsnips, peeled

• 8 small white onions, halved

• 8 sticks salsify, peeled

• 1 bunch rosemary

• 1 bunch thyme

• 1 whole bulb garlic, cut in half across the middle

• 2 lemon quarters

• salt and freshly ground black pepper

• 1 x 200g/7¼oz tin duck or goose fat

Description

You'll Need A Muslin Cloth Or Tea Towel And Butchers' String

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