Roast turkey with herb and pistachio stuffing | Sainsbury`s Magazine

Ingredients

• 1 x 6kg free-range Norfolk black or bronze turkey, at room temperature, giblets removed
• 75g soft unsalted butter
• 4 or 5 clementines, halved
• 12 rashers streaky bacon, halved
• 12 small sage leaves
• 12 chipolatas
• a few bay leaves, to finish
• 100g unsalted butter
• 1 onion, finely chopped
• 1 stick celery, finely chopped
• 2 garlic cloves, crushed
• 1 tsp celery salt
• 400g sourdough or country-style bread, crusts removed
• 300g unsalted pistachios
• 2 medium eggs, lightly beaten
• 1 bunch of tarragon, chopped
• 3 tbsp chopped flat-leaf parsley
• 3 tbsp chopped coriander
• 250ml white wine
• 500ml chicken or turkey stock
• a few sprigs of sage and thyme
• 2 bay leaves
• 1 tsp Marmite (or Bovril)
• 1 tbsp cornflour