Turkey Stuffing

	Turkey Stuffing
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2 Medium Onions	250g tin Water Chestnuts	2 Eggs
2 Sticks Celery	2 Cups Fresh Breadcrumbs	90g Butter
1 Clove Garlic	Salt & Pepper to taste	4 Rashers Bacon
6 Shallots	.	.
Small piece Green Ginger	Piece Capsicum	.

Method

Peel & chop onions, crush garlic, peel & grate ginger, chop capsicum, celery & bacon. Chop shallots, drain and roughly chop water chestnuts.

Place breadcrumbs, salt & pepper, shallots & water chestnuts in mixing bowl.

Heat butter in pan, add onions, garlic, green ginger, capsicum, celery & bacon. Saute gently until onion is tender. Remove from heat. Allow to cool slightly. Add eggs and bacon mixture to mixing bowl with other ingredients and mix well.

Sufficient for 3kg - 6lb - Turkey.

	Roast Seasoned Turkey
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	Sausage Stuffing
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750g Pork Sausage Meat	1 1/2 cups diced Celery	2 cups soft white Breadcrumbs
250g Bacon rashers, diced	1 cup finely chopped Onions	3 Eggs lightly beaten
	1 tblspn chopped Parsley	Salt & Pepper to taste
	. Method .

	Cook Sausage meat, Bacon, Onion & Celery in pan over medium heat for approx 10 minutes or until meats are cooked. Add to large bowl with bread crumbs, eggs, parsley, salt & pepper and mix well.
	. Preparation of Turkey .
	Remove giblets, wash Turkey inside and out, dry well. Spoon stuffing into neck cavity, bring skin of neck over back and secure. Spoon remaining stuffing into body. Bend wing tips over skin and pierce a long skewer through wing tips into back, securing skin. Lace cavity closed , tie ends of legs together. Brush turkey with some melted butter. Brush turkey with some melted butter and fold 2 thicknesses heavy duty foil over breast, brushing each layer with melted butter. Place in baking dish and place in moderate oven 160 C - 325 F - for 3 1/2 hours approx. Uncover, baste with pan juices and cook for further 1 - 1 1/2 hours or until done basting regularly. Place on heated platter and allow to stand for 20 minutes before carving. Keep hot. Serve with vegetables cooked in a separate pan in oven. .
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	Gravy .
1/4 cup Turkey drippings	1/4 cup Plain Flour	Salt & Pepper to taste
	2 cups Chicken Stock
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	To Turkey drippings add Flour, salt & Pepper, stir until smooth. Over very low heat cook whilst stirring until flour is slightly browned, about 5 minutes. Remove from heat and gradually add stock whilst stirring. Bring to boil, stirring continuously & simmer for 1 minute. .
	Guide to cooking times for Turkey
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	3.5 - 5 Kg bird requires 3 - 4 hours 5 - 7 Kg bird requires 4 - 5 hours 7 - 10 Kg bird requires 5 - 6 hours
	Defrosting Turkey To defrost bird will take from 15 - 24 hours at room temperature. The best way to defrost is on a plate in the refrigerator which would take from 2 - 3 days depending on the size of the bird.
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