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ROAST TURKEY WITH ITALIAN SAUSAGE AND CHESTNUT STUFFING...
INGREDIENTS
4.5 oven ready turkey, with giblets
2 lemons
3 large rosemary sprigs
4 fresh bay leaves
1 small bunch fresh parsley stalks
50 g butter, room temp
FOR THE STUFFING...
Liver from the turkey giblets, chopped
25g dried porcini mushrooms
30g butter
100g pancetta, chopped
1 large onion, finely chopped
500g good quality, pork sausages, skins removed
200g cooked and peeled chestnuts, coursley chopped
chopped fresh sage
chopped freshparsley
25g fresh white bread crumbs
freshly grated nutmeg
METHOD
Remove the turkey from the fridge. take out the giblets and set aside the liver. reserve the rest until you make the gravy.
MAKE THE STUFFING...
place the porcini mushrooms in a bowl and cover with boiling water and soak for 20 mins.
melt the butter in a frying pan, add the pancetta and fry over medium heat until golden. add the onion and fry for 8-10 mins .
drain the mushrooms, reserving the water! again, for the gravy.
at this point add the coursly chopped livers to the pan and cook for a minute, transfere to a bowl and let the mixture go cold.
add the sausage meat, chestnuts, herbs, breadcrumbs, nutmeg and season the mix with salt and pepper.
...
Now, pre-heat the oven to 190oc / gas 5
Spoon some of the stuffing into the cavity of the bird.
put the rest into a lightly gresed baking dish and cover.set it aside .
Spike the lemons all over and season the body cavity of the bird, then insert the lemons, rosemary, bay leaves, and parsley stalks.
At this point you should calculate the birds cooking time... usually allow 20 mins per kilo of weight plus 90 mins for birds weighing less than 4kg!
Also, allow 20 mins for resting time, and 20 mins to cook the extra stuffing.
Pour 300ml of water into a big roasting tin and place a rack over it.
Sit the turkey on the rack and spread the butter all over the bird, season well with s and p!
Cover with foil and bake for calculated time!
uncover for the last 30 mins to brown the skin.
push a skewer into the thickest part of the birds leg, if the juices run clear, its cooked! if there are traces of pink return it to the oven for another 15 mins and try the same thing until the juices are clear.
Remove from the oven and rest an a carving / chopping board, cover with foil and leave alone for 30 mins! (this is the point that my mrs tries stealing some...every time)
Now, increase the oven temp to 200oc / gas 6.
Skim off the excess fat from th cooking juices and strain them into a jug and leave to settle for a min or 2.
skim again, them use this to make the gravy.
put the dish containing the extra stuffing into the oven and cook for 20 mins while you concentrate on the gravy...