Roast Turkey with Rice and Chestnut Stuffing

Name: Roast Turkey with Rice and Chestnut Stuffing
Yield: Serves 6–8
Ingredients: 12 prunes, pitted; 3 kg (6 lb 12 oz) turkey; 3 teaspoons finely chopped thyme; 2 teaspoons finely chopped rosemary; 40 g (1½ oz) butter; 1 red onion, finely chopped; 2 garlic cloves, crushed; 60 g (2¼ oz) pancetta (including any fat), finely chopped; 100 g (3½ oz) wild rice blend; 60 ml (2 fl oz/¼ cup) chicken stock; 3 dried juniper berries, lightly crushed; 180 g (6½ oz) whole fresh chestnuts; 1 large red onion, cut into 4–5 slices; 250 ml (9 fl oz/1 cup) chicken stock; 2 tablespoons plain (all-purpose) flour; 2 teaspoons finely chopped thyme; 30 g (1 oz) butter, softened; 1 celery stalk, quartered; 1 large rosemary sprig; 1 carrot, quartered; 375 ml (13 fl oz/1½ cups) dry white wine

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Chestnut Stuffing

12 prunes, pitted
180 g (6½ oz) whole fresh chestnuts

Main course

Method

Preheat the oven to 170°C (325°F/Gas 3). To make the stuffing, soak the prunes in hot water for 20 minutes. Meanwhile, to prepare the chestnuts, make a small cut in the skin on the flat side, then brown on all sides under a hot grill (broiler). Tra