Howzit Bro
http://chef2chef.net/search/s-recipes.ph...&x=75&y=14 has a few recipes you can look through.
Personally I don't stuff the turkey anymore. Too much hassle. I de-done and portion the breasts etc into manageable portion sizes, wrap them in sliced pancetta, season with Maldon salt and cracked white pepper and simply roast it in the oven with a drizzle of olive oil.
Simple, effective and you don't get any of the time consuming 'wait another half an hour' scenarios with screaming kids running around you.
Mind you.. all of this is done in a commercial kitchen and my views on screaming brats running around the restaurant are known. The kitchen for them is not even an option
For the stuffing..
I use a mixture of:
1kg pork sausage meat - you can grill the casings for a light snack as the chief cook
1 loaf of bread - make it yourself LOL
6 whole eggs
100ml brandy
1 bunch of sage
3 bunches spring onion/ baby leeks - sliced.
Seasoning
mix it all together and bake in a greased and floured bread tin for 35 -45 minutes at 220c. Turn out, leave to cool and slice thickly. When ready for service, simply drizzle a little olive oil over and grill under the salamander - works a right treat..
and then of course the sauce.
I use a classic veal jus with port infusion, reduced till sticky and coating the back of a spoon. Cranberries in port wine, reduced with demerara sugar - makes a decent 'pick me up'.
The vegetables are a typical winter sort - go wild :woof: yet simple!
You have my number if you get stuck..
G
