Roast Turkey

• 1 bird Turkey (with liver)
• 1 Onion
• 120 grams Peeled chestnuts
• 400 grams Sausage meat
• 1 Egg
• 40 grams Panko
• 1 Fresh parsley
• 1 Thyme
• 1 Sage
• 5 slice Sliced bacon
• 1 Vegetable oil
• 5 clove Garlic
• 5 Potatoes
• 2 stick Parsnip
• 20 Brussels sprouts
• 4 tsp Plain flour
• 700 ml Vegetable stock
• 320 grams Cranberries
• 2 Oranges
• 160 grams Castor Sugar
• 4 tbsp Port wine

1. Mince the onion and the liver.
2. Boil the chestnuts for 15 minutes and roughly chop.
3. 200 g of sausage meat will be used for the stuffing, the remaining meat will be wrapped in bacon.
4. Cut the vegetables into bite-sized pieces.
5. Heat vegetable oil in a shallow pot and cook the onion.
6. When the onion is tender, add the liver and cook for 3-4 minutes.
7. Let cool.
8. Combine Step 4 with the sausage meat, chestnuts, panko, egg, and herbs.
9. Stuff Step 5 into the neck of the turkey.
10. Use a string to tie it closed and season with salt and pepper.
11. Place Step 6, the potatoes, and the garlic on a heat-resistant dish.
12. Drizzle with vegetable oil and place into an 180C oven.
13. Once the potatoes have cooked, remove them and continue cooking the turkey for another 2 hours.
14. Boil the parsnip and brussels sprouts so that they are still slightly hard.
15. Grill the sausage meat bacon wraps and the vegetables in a frying pan.
16. Once the turkey has finished baking, remove the excess oil and combine with the flour and stock to make the gravy.
17. Cranberry Sauce Grate the orange peel and squeeze out the juice.
18. Place the other ingredients into a pot and simmer on low heat for 7-8 minutes.

bird turkey, onion, chestnuts, sausage meat, egg, parsley, thyme, bacon, vegetable oil, clove garlic, potatoes, brussels, flour, vegetable stock, cranberries, oranges, sugar, wine

Taken from cookpad.com/us/recipes/172223-roast-turkey (may not work)