Roast turkey with herb and pistachio stuffing

Name: Roast turkey with herb and pistachio stuffing
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

www.sainsburysmagazine.co.uk

Prepare the turkey the day before and chill overnight; bring to room temperature (allow 2-3 hours) before you roast it.

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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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