Serves 4

Ingredients

• 400 g Roast Turkey, Skinless, (based on 100g per serving, cut from a 6.5lb oven-ready bird)
• 2 tablespoons Vegetable Oil
• 500 g Potato(es), Raw, scrubbed
• 4 medium Parsnip(s), raw, halved lengthways
• 1 serving(s) Sainsbury’s Butcher’s Choice Pork Sausagemeat, 100g
• 1 medium Shallots, finely chopped
• 25 g Breadcrumbs, fresh
• 2 teaspoons Dried Mixed Herbs
• 4 individual Prunes, (12 prunes)
• 3 rasher(s) Streaky Bacon, raw, stretched with knife and cut into 4
• 450 g Brussels Sprouts, boiled
• 3 medium Carrots, raw, sliced
• 350 g Cabbage, shredded
• 4 teaspoons Gravy granules, dry
• 4 tablespoons Cranberry Sauce
• 1 teaspoons Salt
• 1/2 teaspoons Black pepper

Instructions

1. Preheat oven to Gas Mark 7/220°C/425°F. Remove giblets from turkey.
2. Position whole turkey in large roasting pan. Cover loosely with foil. Roast for 40 minutes.
3. Reduce oven to Gas Mark 4/180°C/350°F. Roast turkey, covered with foil, for 2 1/2 – 3 more hours, basting occasionally.
4. Put oil into separate roasting tin. Add potatoes and parsnips. Toss to coat. Season. One hour before turkey is done, put into oven.
5. Mix sausagemeat, shallots, breadcrumbs and dried herbs. Season and shape into 8 balls. Put in baking dish, cover and roast for 30 minutes.
6. Wrap prunes in bacon. Put in baking dish; roast for 20 minutes.
7. Check that turkey is thoroughly cooked by piercing thickest part of its thigh with a skewer. If juices run clear, it is cooked, but if there is still a trace of pink, it needs extra time. Before carving, allow the bird to rest for 15 minutes, covered with foil to keep it warm.
8. Whilst turkey is standing, put sprouts and carrots on to cook. Cook the cabbage lightly, then make the gravy.
9. Carve turkey, serve with roast potatoes, vegetables, stuffing balls, bacon-wrapped prunes, gravy and cranberry sauce.