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Ingredients
US|METRIC
8 SERVINGS
- 1 whole turkey (fresh or frozen, mine was 4kg | 8lbs)
- 5.3 oz. unsalted butter (at room temperature)
- 2 Tbsp. yellow mustard (French's Classic)
- 1 Tbsp. thyme leaves (fresh lemon)
- 2 lemon zest
- 1 orange zest
- 1 dash Tabasco
- salt
- freshly ground pepper
- 1 carrot (halved)
- 1 celery stick (halved)
- 1/2 lemon
- 1 bay leaf
- 2 parsley (stalks)
- 1 piece fresh rosemary
- giblet (heart, gizzard and liver from the turkey)
- turkey
- 4 Tbsp. unsalted butter
- 1 leek (small, finely diced)
- 1 celery stalk (with leaves)
- 1 yellow onion (finely diced)
- 1 bay leaf
- 4 cups water
- 1 Tbsp. cornflour (diluted in a little cold water)
- 1 Tbsp. bourbon
- 1 Tbsp. yellow mustard (French's Classic)
- 1 tsp. soy sauce
- 12 oz. bread (cubes, toasted - use sourdough or ciabbata bread)
- 7 oz. smoked bacon (cubes)
- 5.3 oz. pecans (roughly chopped)
- 5.2 oz. chestnuts (cooked, roughly chopped)
- 3 oz. dried cranberries (finely diced)
- 6 Tbsp. onions (French's crispy, ground to a powder in a food processor)
- 6 Tbsp. unsalted butter
- 2 celery sticks (finely diced)
- 2 leeks (white and light green parts only, finely diced)
- 2 sage leaves (large, very finely diced)
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. flat leaf parsley (chopped)
- 1 1/2 cups chicken stock (I used a Kallo cube)
- 2 large eggs
- 1 Tbsp. yellow mustard
- 1 pinch chilli flakes
- 1 dash worcestershire sauce
- salt
- freshly ground pepper
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