Geoff Jansz prepared a family feast of roasted turkey with a fennel and garlic stuffing.
Ingredients
1 x 4kg turkey
Stuffing:
- 3/4 loaf of 3-day-old, stale white bread, crusts removed
- 150g butter, cubed
- 1/2 kg fennel bulbs, washed, fronds removed, diced
- 1/4 cup Italian parsley, washed, roughly chopped
- 1 egg
- juice and zest of 1 orange
- 5 heads roasted garlic (or to your taste)
- 2-3 tablespoon olive oil
- salt & pepper
- 6 tablespoons softened butter
Gravy:
- 250ml red wine
- juice of 1/2 orange
- 500ml chicken stock
- 2 tablespoons plain flour
Method
- Preheat the oven to 150