French-roast turkey with sage, pear and bulgur wheat stuffing – Food & Home Magazine

Ingredients

• 1 x 2kg turkey, defrosted and excess fat removed
• 50g butter, softened
• salt and freshly ground black pepper, to taste
• 4 carrots, chopped
• 4 celery sticks, chopped
• 2 onions, peeled and chopped
• 2 leeks, chopped
• 500ml (2 cups) chicken stock
• 250ml (1 cup) white wine
• <h3>Stuffing cups</h3>
• 30ml (2 tbsp) olive oil
• 36 – 48 slices streaky bacon
• 2 onions, peeled and finely chopped
• 30ml (2 tbsp) fresh sage, finely chopped
• 75g bulgur wheat, cooked
• 100g dried pears, finely chopped
• 35g dried breadcrumbs
• 1 large egg, beaten