P191 CEEFAX 191 Sun 22 Dec 16:41/18 1/3 TURKEY AND CHESTNUT EN CROUTE Ingredients: 3lbs boned and cooked turkey roll 1 packet of chestnut stuffing mix 1 egg 1 medium sized onion, grated 1\lbs puff pastry Beaten egg for glazing Method follows in a momentP191 CEEFAX 191 Sun 22 Dec 16:41/17 2/3 TURKEY AND CHESTNUT EN CROUTE Method: Make up the chestnut stuffing mix using slightly less liquid than directed on the packet so that the mixture is stiff Add the egg and onion, then spread the stuffing evenly over the top and sides of the turkey roll. Roll out the pastry and cut one long wide strip large enough to wrap round the turkey. Then cut two circles to fit each end of the bird. Method continues in a momentP191 CEEFAX 191 Sun 22 Dec 16:43/27 3/3 TURKEY AND CHESTNUT EN CROUTE Method (cont'd) Wrap the turkey in the pastry strip and press the two circles over each end. Brush the pastry edges with beaten egg and pinch them together to seal. Place on a baking sheet and glaze with beaten egg. Decorate with pastry shapes from the trimmings, also glazed with beaten egg. Bake at 400f/200c/gas mark 6 for 45 minutes. Serve hot or cold. Method continues in a moment