Mince the onion and the liver. Boil the chestnuts for 15 minutes and roughly chop.
200 g of sausage meat will be used for the stuffing, the remaining meat will be wrapped in bacon.
Cut the vegetables into bite-sized pieces.
Heat vegetable oil in a shallow pot and cook the onion. When the onion is tender, add the liver and cook for 3-4 minutes. Let cool.
Combine Step 4 with the sausage meat, chestnuts, panko, egg, and herbs.
Stuff Step 5 into the neck of the turkey. Use a string to tie it closed and season with salt and pepper.
Place Step 6, the potatoes, and the garlic on a heat-resistant dish. Drizzle with vegetable oil and place into an 180°C oven.
Once the potatoes have cooked, remove them and continue cooking the turkey for another 2 hours.
Boil the parsnip and brussels sprouts so that they are still slightly hard.
Grill the sausage meat bacon wraps and the vegetables in a frying pan.
Once the turkey has finished baking, remove the excess oil and combine with the flour and stock to make the gravy.
[Cranberry Sauce] Grate the orange peel and squeeze out the juice. Place the other ingredients into a pot and simmer on low heat for 7-8 minutes.
Story Behind this Recipe
The British Embassy in Japan is hosting a campaign called "Food is GREAT: A Taste of Britain" for people to experience British cooking firsthand. There is more information on Facebook. http://www.facebook.com/oishii.igirisu
You can also use ground pork instead of sausage meat. After seasoning with salt and pepper, let it sit for 30 to 60 minutes before baking. Please spoon the cooked juices over the meat as it's baking. The opening where the turkey was stuffed will burn easily, so please cover with aluminum foil. You can optionally use carrots, onions, or turnips to accompany the turkey.