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

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

Method

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Part of

Poultry and Game Birds

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