Philippa Vine cooked a Kelly Bronze turkey: “it is very simple – I put it into the top oven of ESSE at 190C/ESSE dial reading low end of HOT until cooked – as it depends on the size of the bird!”
Ingredients
- 1 large onion, finely chopped
- 4 rashers of smoked streaky bacon, finely chopped
- 3 sticks of celery, finely chopped
- Small bunch of herbs, such as sage, thyme and parsley, finely chopped
- 10 dried apricots, chopped
- 110g cooked chestnuts, chopped
- 150g wholemeal breadcrumbs
- Olive oil
- Salt and pepper to taste
Method
- Fry the bacon, onions & celery in a little olive oil until soft and just starting to colour.
- Then add the herbs, chestnuts, apricots and breadcrumbs. Mix well and add seasoning to taste. For a more “set” stuffing, mix a little beaten egg.
- Put into a baking dish and cook in the bottom oven at 180C/ESSE dial reading very low end of HOT for 20 minutes or until just starting to brown.
Here is Philippa’s recipe for her roast potatoes, always a hit in the ESSE!
“King Edward potatoes are my favourite as they are really floury and soak up the olive oil or dripping well! Second choice would be Maris Piper.”
Method
- Part boil the potatoes in plenty of salted water and drain well.
- Add a little olive oil or dripping in a roasting tray and put in the top oven at 200C (vent open)/ESSE dial reading middle of HOT and heat for 5 minutes until the oil and tray is very hot. Then add the potatoes.
- Season with salt and freshly ground black pepper. Roast until crisp and golden turning them over occasionally.
Recipes by by Philippa Vine, Bluebell Farmhouse Kitchen.
