2 kg roasting chicken or turkey
Fresh bay leaves
150 ml olive oil
2 onions, peeled and roughly chopped
1 apple, peeled and grated
100g butternut squash, peeled and grated
270g fresh white breadcrumbs
40g pecans, chopped
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp chives
2 ½ tbsp flour
150 ml white wine
500ml good strong chicken stock
1 tbsp cranberry jelly
A few drops Worcestershire Sauce
You can also make this with chicken instead of turkey.
Preheat the oven to 180C Fan. Stuff the turkey cavity with half and onion, some fresh bay leaves and some sprigs of sage, thyme. Season the turkey with salt and pepper and roast in the oven for 1 ¼ to 1 ½ hours basting occasionally.
To make the stuffing. Heat 1 ½ tbsp of the oil and sauté the onions for 5 to 6 minutes. Add the apple and butternut squash and sauté for 2 to 3 minutes. Combine with the remaining ingredients and season, then stir in the remaining oil and shape into 16 balls. Arrange the balls in a greased baking sheet for 20 to 25 minutes or until golden and lightly crispy in the outside.
To make the gravy. Strain some of the fat from the roasting tin. Put the fat into a saucepan. Add the flour and whisk in the wine, chicken stock, cranberry jelly and Worcestershire sauce. Whisk until thickened. Deglaze the roasting tin with 100 ml water and add to the gravy
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