Roast turkey with chestnut stuffing - Good Food Middle East

Ingredients

• 150ml Madeira or white wine
• 20g pack dried porcini mushrooms
• 2 onions, halved and sliced
• 25g butter, plus extra
• 15g pack thyme, use the leaves and reserve the stalks
• 2 x 454g packs Cumberland sausages, skins removed
• 200g pack whole cooked chestnuts (I used Merchant Gourmet)
• zest 1 lemon (halve and reserve the rest to use for the turkey)
• 15g pack flat-leaf parsley, chopped
• 85g fresh breadcrumbs
• 10 rashers streaky bacon
• 1 onion, quartered
• 4½ -5.6kg/10-12lb bronze turkey, giblets removed (to use in stock)
• 85g soft butter
• 1 whole nutmeg
• 125ml glass Madeira or white wine
• watercress sprigs, to garnish