Here we have another great recipe from our own Simon Devereux. When I spoke to him today, he also suggested that for help cooking your turkey this year, you can head to the website http://www.britishturkey.co.uk .
Our next recpie here is for a Chestnut and Cranberry Stuffing…
Cranberry and chestnut Stuffing
2 Shallots or 1 small onion diced
2 rashers of bacon chopped
1 clove garlic chopped
400g sausage meat.
Fresh sage leaves
140g cooked chestnuts
50ml red wine/Port
Soak the cranberries in the liquid (Port/Wine/Stock)
Fry the butter and bacon and onion in the butter until tender,
Place all the other ingredients in a mixing bowl and add the fried onion and bacon.
Mix together ensuring an even mix of ingredients. Its best to use your hands but a wooden spoon will do the job.
Either spread the mix in to a baking tray and bake for 30 to 40 minutes or roll mixture into small balls and place around the turkey for the last 30 minutes of Roasting.
We both hope you enjoy this recipe. One more little tip for your turkey – Simon suggests making some sage butter to put under the skin of your turkey so as to allow it to stay juicy, but don’t forget to baste every hour!