Roast Turkey with sage, chestnut and apple stuffing balls, honey-mustard chipolata rolls and marsala gravy | Sainsbury`s Magazine

Ingredients

• 1 x 5.4kg (12lb) turkey, at cool room temperature, giblets removed
• 2 tbsp groundnut or vegetable oil, plus extra for greasing
• 1 onion, peeled and halved
• a few strips of pared lemon rind, removed using a potato peeler
• a few sprigs of fresh thyme and rosemary
• 3 tbsp groundnut or vegetable oil
• 740g mixture of diced onion, celery, carrot and leek
• 3 garlic cloves, peeled and finely chopped
• 4 tbsp plain flour
• 225ml fruity red wine
• 225ml medium-sweet Marsala
• 1.2 litres giblet or chicken stock
• a small knob of butter, to finish
• 25g unsalted butter
• 1 onion, peeled and finely chopped
• 1 apple, peeled, cored and finely diced
• 2 tbsp finely chopped fresh sage leaves
• 150g cooked and peeled chestnuts, chopped
• 700g good-quality pork sausages
• 24 chipolatas
• 210g Italian smoked pancetta (24 slices)
• 2 tbsp set honey
• 2 tbsp Dijon mustard