CLASSIC ROAST TURKEY WITH A CHOICE OF STUFFINGS Remove the turkey from the fridge 30 minutes ahead of preparing. The sausage meat stuffing can be made the night before and kept separate from the turkey. I like to make a double quantity and use half for st

SERVES 8-10 – WITH LOVELY LEFTOVERS

1 x 4.5kg (10lb) turkey

YOU WILL NEED large square of fine muslin for roasting the turkey, see method and my tip below

FOR THE HERB AND ONION STUFFING

110g butter

2 onions, finely chopped 300g fresh white breadcrumbs 50g bunch of flat-leaf parsley, chopped

1 tbsp thyme, chopped 140ml milk salt and freshly ground black pepper

FOR THE SAUSAGE AND CHESTNUT STUFFING

30g butter

1 large onion, finely chopped 900g sausage meat

2 x 180g packets of peeled chestnuts, chopped

225g fresh white breadcrumbs 2 eggs, lightly beaten

3 tsp sage, chopped

4 tbsp parsley, chopped zest of ½ lemon salt and freshly ground black pepper

FOR THE ROAST

100g butter giblets from the turkey

½ large onion, roughly chopped 1 celery stick, roughly chopped 1 large carrot, peeled and chopped 2 bay leaves a few parsley stalks

250ml water

FOR THE GRAVY

1 tbsp plain flour 250ml turkey stock

★ Preheat the oven to 200C/ 180C fan/gas 6.

★ Remove the giblets from the turkey and set to one side.

★ To make the herb and onion stuffing for the cavity, melt the butter, add the onion and cook until soft but not coloured. Stir in the breadcrumbs, parsley, thyme and milk. Season well ★

PRUE’S TIP Using butter-soaked muslin eliminates the need for basting. If you don’t have a piece of muslin, you can use a new blue J Cloth (not a pink one – the dye will run). Pour a kettle or boiling water over it to get rid of the starchy dressing. Then squeeze out and dry.

EXTRA GRAVY If you’d like more, feel free to double the quantities.