Stuffs one 3kg turkey
1 onion, finely diced
4 cloves garlic, crushed
1/2 small loaf sourdough bread, crusts removed
1 (100g) chorizo, diced
210g jar , coarsely crumbled
100g orange peel fillets, diced
2 Tbsp parsley, chopped
1 small free-range egg, lightly beaten
Sea salt and freshly ground black pepper
3kg free-range turkey, washed and dried inside and out with paper towels
To make stuffing
Heat oil in a saucepan, add onion and cook over a medium heat for 10 minutes to softened but not brown. Add garlic and cook for 30 seconds more. Remove to a large bowl to cool.
Tear sourdough bread into small pieces approximately 2cm square (you will need 2 loosely-packed cupfuls). Combine torn bread, chorizo, chestnuts, orange and parsley with cooked onion mixture.
Add beaten egg (to bind mixture), drizzle with 3 Tbsp of the Chardonnay vinegar, season with salt and pepper and toss well to combine.
Heat oven to 180°C. Pack stuffing into front and back cavities of turkey, pressing firmly. Tie turkey legs with string to secure stuffing. Place turkey in a roasting pan and surround with 1 cup chicken stock. Drizzle turkey all over with the remaining Chardonnay vinegar and then olive oil and season with salt and pepper.
Roast for 2 hours; basting regularly with juices from the pan. Cover with foil half way through to prevent over browning, if necessary. Rest and keep warm for 10 minutes before carving. Reserve pan juices to make gravy.
To make turkey gravy
Skim fat off surface of pan juices and place 3 Tbsp into a saucepan. Add the flour and mix to form a smooth paste. Cook for a few minutes over heat, stirring continuously. Remove from heat; add strained roasting pan juices and 1 cup chicken stock. Whisk to combine. Bring to the boil, whisking until the gravy thickens (this is a thin-style gravy). Season with salt and pepper to taste.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.