Stuffings

Although the appearance of the golden turkey is exciting, the taste is often dull. However, if you take the trouble to make two excellent, contrasting stuffings the flavour will be infinitely superior. The Veal, Lemon and Parsley Stuffing should be used to stuff the neck cavity, while the Chestnut Stuffing may be cooked in a baking dish and served separately, or cooked in the body cavity.