Roast Turkey with Celery Stuffing and Celery Sauce

From: Like Grandma Used to Make

The turkey in this recipe is partly boned, leaving the wings and legs attached, so that when the bird is remoulded before cooking it closely resembles its original shape.

Roasted Turkey Ingredients

Preparation time 1 hour
Cooking time 31/4 hours
Serves six to eight

For the turkey
3.5 kg oven-ready turkey, with giblets reserved for stock (or use 2 sets chicken giblets)
250 g streaky bacon rashers, rind removed

For the stuffing
90 g butter, softened
2 medium onions, peeled and chopped
4 sticks celery, trimmed and chopped
275 g two-day-old wholemeal bread, crusts removed, made into crumbs (p.310)
1/2 cup coarsely chopped walnuts
2 tablespoons chopped fresh marjoram
4 tablespoons chopped fresh parsley
Finely grated rind and strained juice of 1/2 orange
1/2 teaspoon salt
freshly ground black pepper
1 egg, beaten

For the sauce
30 g butter
3 small sticks celery, trimmed and cut into very fine strips
1/2 teaspoon celery seeds
1/4 cup plain flour
2 cups giblet stock (p.305)
3 tablespoons dry sherry
celery leaves and walnut halves, to garnish

Please turn to next page for recipe instructions on  how to roast the turkey