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Ingredients
1 whole turkey
500g chicken mince
500g veal mince
3 shallots, finely chopped
250g chestnuts
150g cranberries
2 cloves of crushed garlic
Salt and pepper
2 eggs
50 ml olive oil
100g butter
Method
In a large mixing bowl combine the mince, shallots, chestnuts, cranberries, garlic and eggs until a nice stuffing is achieved.
Take the butter and stuff it under the turkey skin breast, then baste the surfaceof the turkey with olive oil, salt and pepper.
Stuff both cavities of the turkey with the “farce” and secure the edges with skewers.
Place the turkey on a “trivet of carrots celery and onions and pour in about 1 inch of water, cover with foil and roast at 195oC for 2 ½ hours, then remove the foil turn the oven up to 220oC pour out the juice and set aside for making gravy and roast for a further 45 minutes or until the turkey is golden brown.
Remove from the oven re-cover with foil and allow to rest for 15-20 minutes before carving.
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