General Chat

Got an idea. get a doughnut/ring and use that hole..sorted :))

sounds about right men have all the look lol
marion where would she stick the donut hole

You Don,t really want an answer to that do you?.:o))>**M**

lol, merlin, lets see who gets banned first, only joking xxx

well, you could put the hole in a roasting tin, and stuff it pmsl

Im gonna have to sit on me hands lol

pmsl marion, wonders what the hole will taste off

I think the hole will taste of......................*stops.....don't want a holiday*

xx

salt and vinegar anyone

Well we had a M&S crown for Christmas and it was already stuffed but where they put the stuffing in ...well that's another matter! wonder if they cut some of my turkey out to make a hole, think I've been diddled too!

You dont need a hole..

Serves 6-8
Preparation time = 15 minutes (plus standing)
Cooking time = 2 hours 4 minutes

Ingredients
2.7kg/6lb British Turkey crown roasting joint

Stuffing:
50g/2oz butter
1 red onion, peeled and finely sliced
1 leek, trimmed and finely sliced
1 red-skinned apples, cored and grated
1tsp dried thyme
50g (2oz) pistachio nuts, shelled and chopped
250g/9oz fresh breadcrumbs
2 eggs, beaten
Salt and black pepper
Method
Preheat the oven to 190C/375F/Gas 5. Weigh the turkey and calculate cooking time allowing 20 minutes per kg + 70 minutes. Stand the turkey crown in a roasting tin and roast for the calculated time.

Meanwhile make the stuffing, heat the butter in a pan and fry the onion and leek until softened. Stir in the grated apple and thyme and cook for 1 minute. Remove from the heat, transfer to a bowl and stir in the nuts, breadcrumbs, eggs and seasoning.

Allow the stuffing to cool, then roll into small balls. Place in a single layer in a shallow ovenproof dish.

When the turkey has 30 minutes cooking time left, place the stuffing balls in the oven on the lower shelf. To test if the turkey is cooked, pierce the thickest part of the breast with a skewer – the juices should run clear.

Serve the turkey with vegetables, roast potatoes, gravy and cranberry sauce.

Tips: Once the turkey is cooked, cover it loosely with foil and leave in a warm place to stand for 15-20 minutes before carving. This allows the juices to flow back into the meat making it easier to carve and more succulent

Make a gravy to serve with the turkey by placing the empty roasting tin on the hob and pouring in 150ml/1/4pt red wine. Bring to the boil, scraping the bottom of the tin so any pan juices are incorporated and then add 450ml/3/4pt chicken stock and 1tsp dried thyme. Bring back to the boil and simmer for 2-3 minutes.

lol nolls xx

pmsl. Nolls...

Grannie and Nolls were your M&S Crowns tasty...OH has said we should do that next year.

Tina x

*reads Marions post with interest then grabs bag of aunt bessies stuffing balls from freezer

lol

Ask the Parson, He Nose. **M**.:o)))>

merlin my mum eats the parson nose
gawd knows how he smells

I suppose as long as its "Blown" often enough,It should be Ok. No accounting for taste though is there? **M**.:o))>

lol xxx

<<<<<<<<< has a spair hole if you need one pmsl xx

Ooooo Steve ya got me mind boggling now lol