Name: Turkey with pancetta and chorizo stuffing
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 8-10
Ingredients: Large bunches thyme and rosemary; 1 lemon, quartered; 4kg turkey, trimmed; 75g unsalted butter; Sea-salt flakes and freshly ground black pepper, to season; Stuffing; 75g pancetta or bacon, sliced; 2 eschalots, finely chopped; 450g chorizo, skin removed; 2 sprigs rosemary, finely chopped; 2 Tbsp breadcrumbs; 2 Tbsp dry sherry; Gravy; 600ml chicken stock; 300ml sweet sherry; 2 tsp cornflour

Turkey with pancetta and chorizo stuffing

Give your turkey a twist and cook the stuffing in balls – they will have a crunchy crust.

Serves 8-10

Prep

35M

Cook

2H 30M

Total

3H 5M

Ingredients

Large bunches thyme and rosemary

1 lemon, quartered

4kg turkey, trimmed

75g unsalted butter

Sea-salt flakes and freshly ground black pepper, to season

Stuffing

75g pancetta or bacon, sliced

2 eschalots, finely chopped

450g chorizo, skin removed

2 sprigs rosemary, finely chopped

2 Tbsp breadcrumbs

2 Tbsp dry sherry

Gravy

600ml chicken stock

300ml sweet sherry

2 tsp cornflour

Method

Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Put herbs and lemon in turkey cavity.

To make stuffing, cook pancetta in a frying pan until crisp. Remove with a slotted spoon and cook eschalots until softened. When cool enough to handle, mix all stuffing ingredients together. Form into balls and put in an ovenproof dish. Cover with buttered baking paper. Bake, while turkey rests, for 45 minutes.

Rub butter over turkey skin and season well. Put in a baking dish, cover loosely with foil and roast for 30 minutes. Reduce oven to 160 degrees C fan-forced (180 degrees C conventional), remove foil, and roast for 1½ hours. Internal temperature with a meat thermometer should be 72 degrees C.

Remove turkey from oven and allow to rest at least 45 minutes.

To make gravy, bring stock and sherry, plus any pan juices, to boil in a saucepan. Mix cornflour with a little cold water and add to gravy, boiling to thicken. Reheat to serve.