Roast turkey with pecan, sausage & chestnut stuffing & roast shallots - Good Food Middle East

Ingredients

• 5-5½ kg/11-12lb turkey
• 1 lemon
• 4 shallot, halved
• sprig each sage and thyme, plus extra for serving
• 25g softened butter, plus 1 tbsp for the glaze
• 2 medium onion, each cut into 6 thick wedges
• 50g pecan
• 2 tbsp olive oil
• 25g butter
• 3 shallot, chopped
• 2 garlic clove, finely chopped
• 140g cooked chestnut, finely chopped
• 450g good-quality pork sausage
• 140g fresh white breadcrumb
• 2 tbsp chopped parsley
• 2 tsp chopped thyme leaf
• 2 tsp finely chopped sage
• 1 egg, beaten
• 2 tbsp clear honey
• 2 tsp grainy mustard
• ¼ tsp soy sauce
• 12 shallot, halved lengthways, or left whole if small
• 1 tbsp olive or rapeseed oil
• thyme and sage sprigs
• 1 heaped tbsp plain flour
• 1.2l turkey or chicken stock