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TURKEY STUFFED WITH BRUSSELS SPROUTS

The Silver Spoon, Phaidon Press

Serves 6-8
 

Ingredients

• 11 ounces Brussels sprouts, trimmed
• 9 ounces cooked, cured ham, chopped
• 6½ pound turkey
• 3½ ounces pork fat, thinly sliced, or fatty bacon slices
• olive oil, for brushing
• salt and pepper
 

Directions

Preheat the oven to 350°F.

Cook the Brussels sprouts in a large pan of salted, boiling water, uncovered, for about 15 minutes, then drain and halve.

Put them in a bowl, add the ham, season with salt and pepper and mix well.

Spoon the mixture into the cavity of the turkey and sew up the opening.

Cover the turkey breast with the pork fat or bacon, tie with kitchen string and season with salt and pepper.

Generously brush a roasting pan with oil, put the turkey in it and roast, basting occasionally, for 1½ hours.

Remove the slices of pork fat or bacon, return the turkey to the oven and roast for a further 30 minutes until browned, cooked through and tender.

Remove the turkey from the roasting pan and let stand for about 10 minutes, then place on a warm serving dish.