Roast turkey with forcemeat stuffing | Women's Weekly Food
Perfect-crisp skinned roast Christmas turkey with traditional bacon and breadcrumb forcemeat (mince) stuffing and simple pan gravy
Ingredients
- 4.5kg turkey
- 80g butter, melted
- ¼ cup (35g) plain flour
- 3 cups (750ml) chicken stock
- ½ cup (125ml) dry white wine
- FORCEMEAT STUFFING
- 40g butter
- 3 medium onions (450g), chopped finely
- 2 rindless bacon rashers (130g), chopped coarsely
- 1 cup (70g) stale breadcrumbs
- ½ cup coarsely chopped flat-leaf parsley
- 250g pork mince
- 250g chicken mince
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