P589 CEEFAX 2 589 Thu 25 Dec 22:47/14 1/6 TURKEY BREAST WITH CHESTNUT STUFFING (sjrvjs 6) Ingredients: 50g (2oz) onions, finely chopped 50ml (2fl oz) groundnut oil 200g (7oz* sausagjmeat 200g (7oz* chestnut puree 500ml (18fl oz* turkey or chicken stock 800g (1lb 12oz* turkey breast, boned and skinned A small bunch of sage leaves Four slices of Parma ham 400g (14ozR vegetables for roasting, eg. carrots, garlic, leeks, parsnips, red onion, corn cobs. method >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch OnP589 CEEFAX 2 589 Thu 25 Dec 22:28/17 2/6 TURKEY BREAST WITH CHESTNUT STUFFING Ingredients (con'd) 200g (7oz* turkey bones, chopped (wings, nick etc) 115g (4oz* chopped vegetables (eg. onion, celery, carrot, leek) 200ml (7fl oz) dry white wine 1 tbsp tomato puree Two gloves of garlic \ a bay leaf and two sprigs of thyme salt and pjppjt Method: Sweat the onions in a little of the oil until soft and translucent. continued >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch OnP589 CEEFAX 2 589 Thu 25 Dec 22:40/50 3/6 TURKEY BREAST WITH CHESTNUT STUFFING Method (con'd): Add sausagemjat and cook, stirring occasionally until well done. Stir in chestnut puree and a little of stock. Season and cook for a few more mink. Remove fillet from turkey breast and place between two sheets of greasjproof paper. Flatten with a meat bat. Make an incision lengthways down the middle, cutting two-thirds into flesh. Make sideways incision on both sidrs so breast opens out like an envelope. continued >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch OnP589 CEEFAX 2 589 Thu 25 Dec 22:32/03 4/6 TURKEY BREAST WITH CHESTNUT STUFFING Method (con'd): Fill the breast with stuffing and place fillet over top. Fold sides over into middle to make a neat bundle. Spread some sage leaves on top, and wrap the Parma ham around. Tie with string. Heat a little oil in a roasting pan and add breast. Turn it ovjt, surround with vegetables of your choice. Place it in a psi-heated oven at 200C/400F (Gas 6) for 40 mink, basting the turkey regularly. continued >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch OnP589 CEEFAX 2 589 Thu 25 Dec 22:44/48 5/6 TURKEY BREAST WITH CHESTNUT STUFFING Method (con'd): Meanwhile, roast the turkey bones in another roasting pan until browned, adding the chopped vegetables and garlic for a further five minutes. Remove from oven and add tomato puree and white wine. Place ovjt high heat and boil until gravy mixture reduces and tomato puree caramjlisjs. Add turkey or chicken stock, herbs and seasoning and simmer for 20 minutes, skimming frequently. continued >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch OnP589 CEEFAX 2 589 Thu 25 Dec 22:45/41 6/6 TURKEY BREAST WITH CHESTNUT STUFFING Method (con'd): Pass through a fine sieve, return to the pan and cook steadily until reduced by half. Season to taste. Remove turkey breast and vegetables and keep warm. Pour away fat from the pan and add prepared turkey gravy. Stir well, scraping any sediment off bottom of pan into the gravy. Slice turkey breast and serve with the roast vegetables and gravy. continued >>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 The Box Film:7 Main menu Switch On