Roast Turkey, Meat Loaf Stuffing, Giblet Gravy and Bread Sauce

Name: Roast Turkey, Meat Loaf Stuffing, Giblet Gravy and Bread Sauce
Yield: Serves 10–12
Cuisine: United Kingdom
Ingredients: 2 tbsp Worcestershire sauce; ½ nutmeg; 3 eggs; 575 ml/ 1 pt chicken stock about 150 ml/ ¼ pint double cream; 55 g/ 2 oz butter; 1.25 litres/ 2¼ pints milk; ¼ nutmeg; 8 shallots, peeled; 1 bay leaf; 1 garlic clove; 8–10 slices fresh white bread, crusts removed; flat-leaf parsley, to garnish; about 115 g/ 4 oz unsalted butter, melted; 500 g/ 1 lb4 oz streaky unsmoked bacon; 1 oven-ready turkey, weighing about 4.5 kg/ 10 lb; 2 tbsp lard or goose or duck fat; 170 g/ 6 oz smoked streaky bacon in a piece; 1½ tsp salt; 1 tsp pepper; 400 g/ 14 oz minced pork belly; 500 g/ 1 lb4 oz lb premium pork sausagemeat; 3 bay leaves; 115 g/ 4 oz thinly sliced Parma ham; 170 g/ 6 oz chicken livers the turkey’s liver from the giblets, cut into 4; 1 tbsp chopped tarragon; 3 tsp dried oregano; 285 g/ 10 oz onions; 3 garlic cloves; 3 tbsp brandy

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Every Christmas, letters pour in seeking guidance on roasting a large turkey, suggesting’ that the last time our correspondents thought about cooking a turkey was a year past. If it did work out well then they have forgotten exactly what it was they did right and if it was an over-cooked disaster then the memory has been mercifully shuffled away with the enduring hope that next time things can only get better.

People the world over look upon these turkey-centred celebrations with mi

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method