Turkey with Sage and Onion Stuffing, Duck Fat Roast Potatoes, Carrot Purée, Sprouts, Gravy | Underground Cookery School

Ingredients

• 4 x 120g Slices of Turkey Breast
• 1 Onion – peeled and finely chopped
• 1 Clove Garlic – finely chopped
• 1 tbsp Vegetable Oil
• 1 tbsp Fresh Sage – finely chopped
• 85g Fresh White Breadcrumbs
• Salt and Pepper
• 1 Whole Egg – beaten
• 1 tsp Rosemary – finely chopped
• 16 Slices Streaky Bacon
• 50g Melted Butter
• 1kg Potato Lovers
• Duck Fat
• 1 Bulb Garlic – separated and lightly crushed
• 1 tsp Dijon ustard
• ½ Bunch Rosemary
• 6 Large Carrots
• 400g Brussel Sprouts
• Maldon Sea Salt
• Oil for Frying
• 250g Shallots – sliced
• 4 tbsp oil
• 1 Garlic Clove – crushed
• 500ml Red Wine
• 400ml Chicken Stock
• ½ Bunch Thyme
• 500g Roasted Chicken Wings
• 2 tbsp plain flour