100 g/4
oz/1 cup
streaky bacon
rashers (slices), rinded and finely chopped
198 g/7 oz/1 small can
sweet corn (corn), drained
2.5 ml/1/2
tsp dried mixed herbs
Salt and freshly ground black
pepper
2.5 ml/1/2 tsp grated
nutmeg
1 egg,
beaten
25 g/1 oz/2 tbsp
butter
45 ml/3 tbsp clear
honey
15 ml/1 tbsp brandy
Method:
Wipe the turkey inside and out with kitchen paper.
Mix the rice with the bacon, sweet corn, herbs, salt
and pepper to taste and the nutmeg.
Mix with beaten
egg to bind. Stuff the neck end of the bird and
secure the skin underneath with a skewer.
Tuck the
wing tips under and place in a roasting tin. Spread
the breast with butter then cover with foil,
crimping it under the edges of the roasting tin.
Roast for 2 1/2 hours at 180°C/350°F/gas mark
4. Remove the foil and drain off any cooking juices
into a saucepan.
Spoon 30 ml/2 tbsp of the honey
over the breast and return to the oven for 15
minutes to glaze.
Insert a skewer into the thickest
part of the thigh. If
the juices run clear, the turkey is
cooked.
If
not, re-cover the breast and return to the oven for
a further 10-15 minutes.
Make gravy in your normal
way (the giblets could be used to make the stock)
and add the remaining honey and brandy to it.
Meats
Recipes - Honey-roast Stuffed Turkey
