Roast turkey with stuffing-filled onions

Name: Roast turkey with stuffing-filled onions
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 small red onions; 450g pack sausagemeat stuffing; 4kg whole turkey (giblets discarded).; A few fresh tarragon sprigs; 100g softened butter; grated zest of ½ lemon; A handful chopped fresh tarragon leaves

Easy
January 2008

Easy
January 2008

Serves 6
Takes 20 minutes to make, 2½ hours in the oven, plus resting.

This easy roast turkey recipe is cooked with lemon and tarragon and served with onions stuffed with ready-made sausagemeat.

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Ingredients

6 small red onions
450g pack sausagemeat stuffing
4kg whole turkey (giblets discarded).
A few fresh tarragon sprigs
100g softened butter
grated zest of ½ lemon
A handful chopped fresh tarragon leaves

Method

Preheat the oven to 190°C/fan170°C/gas 5. Scoop the centres from the red onions with a teaspoon to leave a 2-layer shell (reserve a few of the onion centres). Stuff the onions with ⅓ of the sausagemeat stuffing.
Stuff the neck end of the turkey (giblets discarded) with the remaining stuffing and put in a roasting tin. Push a few fresh tarragon sprigs and the reserved onion centres into the body cavity and season.
Mix the softened butter with the zest of the lemon, and the tarragon leaves. Smear the rest over the turkey. Cover with foil and roast for 2½ hours (or 20 minutes per kg, plus 70 minutes).
About 40 minutes before it’s ready, add the stuffed onions to the tin and roast, uncovered, until turkey is cooked. Put the turkey and onions on a platter, cover and rest.