Whole Boned Turkey Stuffed with Boiled Gammon

Name: Whole Boned Turkey Stuffed with Boiled Gammon
Yield: Serves Fifteen
Ingredients: about 2 tablespoons flour; 300 ml/½ pint turkey stock or vegetable water; 2 parsley stalks; 600 ml/1 pint water; 300 ml/½ pint turkey stock or vegetable water; bunch of watercress; 2 tablespoons chopped parsley salt and freshly ground black pepper; 1 teaspoon dried sage; 225 g/8 oz fresh white breadcrumbs; 900 g/2 lb unsweetened chestnut purée (canned is fine); 1 onion, sliced; 50 g/2 oz butter; 1 egg, lightly beaten; 2 tablespoons chopped parsley salt and freshly ground black pepper; 8 peppercorns; parsley stalks; 2 bay leaves; 1 onion; 900 g/2 lb sausage meat; 1 large onion, finely chopped; 25 g/1 oz butter; 1 (6.75-kg/15-lb) turkey; 1 (2.75-kg/6-lb) piece of boneless smoked gammon; 2 carrots

Preparation info

Serves
Fifteen

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

If the turkey is to be stuffed the day before cooking, ingredients must be as chilled as possible, and the turkey must be kept refrigerated. The stuffed cooked turkey is excellent cold. Serve it with pickled fruit or chutney.

Ingredients

1 (2.75-kg/6-lb) piece of boneless smoked gammon
2 carrots

Main course

Method

Soak the gammon in cold water overnight to remove the excess salt. Place it in a large pan of cold water and add the carrots, onions bay leaves, parsley stalks and peppercorns, and slowly bring up to the boil. Cover and simmer for 25 minutes per half kilo/per lb. Leave to cool slightly in the stock, then lift out and pull off the skin. Leave to get completely cold.

First bone the turkey