Serves: 12 – 18
Preparation Time: 1.5 minutes
Cooking Time: 6.5 hrs

Ingredients:

• 1 7- 9kg turkey
• 8 cups bread crumbs (gluten free)
• 2 teaspoons rubbed sage
• 2 teaspoons rubbed thyme
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 4 medium onions, peeled and chopped
• 1 bunch celery, chopped
• ½ cup butter or ghee (organic)
• 2 cups chestnuts, coarsely chopped
• Large needle and thick thread
• 2 onions, peeled and sliced
• 1 cup flour (GF optional)
• 4- 6 cups of turkey stock (See Nourishing Traditions page 125)
• Cooked giblets, finely chopped (optional)

Method:

• Remove neck and giblets from turkey and use for making stock (pge 125  Nourishing Traditions)
• Sauté onions and celery in butter or ghee in a large skillet until softened
• Mix with bread crumbs, seasonings and chopped chestnuts
• The stuffing may be made ahead of time, but you should wait until you are ready to cook to stuff the turkey
• Stuff the neck cavity loosely and sew skin flaps to the body of the turkey with a large needle and thick thread
• Stuff the main cavity loosely and fasten with skewers or merely bring the legs through a slit cut just behind the tail
• Strew sliced onions and set turkey on the rack
• Rub skin with salt and pepper and aback at 175C for about 5 hours, basting frequently
• Remove the turkey to a carving board, sprinkle flour in the drippings and cook over a medium flame about 5 minutes, stirring constantly
• Add stock and blend with a whisk
• Bring to the boil and cook several minutes, stirring occasionally
• Strain gravy into a saucepan and allow to simmer for ½ hour or so until it reduces and thickens
• Stir in optional giblets
• If gravy gets too thick, thin with a little water