40 g /1½ ozs butter

1 large onion, finely chopped

3 bacon rashers, rind removed, chopped

230g/7½ oz can water chestnuts, drained

2 teaspoons fresh thyme

2 tablespoons chopped fresh parsley

1 to 2 tablespoons green peppercorns, drained

3 cups fresh breadcrumbs

1 egg, lightly beaten

one 5.5 kg/11lb fresh turkey or turkey buff

20 g / ½ oz butter, extra

juice of one lemon

Method

• Preheat oven to 170°C /340°F
• Melt butter in a fry pan, add onion and saute until golden. Add the bacon and continue cooking until lightly browned.
• Process or chop water chestnuts for a few seconds until finely chopped but not pureed.
• Add to onion and bacon and cook for about 2 minutes. Stir in thyme, parsley and peppercorns (these can be left whole or lightly crushed with a fork). Cook further 1 to 2 minutes.
• Place breadcrumbs in a bowl, add bacon mixture and mix well then stir in egg to bind.
• spoon stuffing into turkey cavity and secure opening with small metal stuffing skewers or sew close with twine. If using a turkey buffe, spoon stuffing firmly into chest cavity and cover opening with foil. Secure foil onto turkey with small metal skewers.
• Place turkey into large baking dish, dot with butter , sprinkle with lemon juice and bake for 2 ½ to 3 hours until turkey is golden brown and cooked.
• Baste turkey regularly with pan juices during cooking.
• Rest turkey for 15 minutes before carving.
• Serves 10 - 12