1. British Turkey Recipes Teacher: Uchevatova V.V.

2. Roast Turkey With Parsley And Lemon Stuffing 25 g (1 oz) butter 2 medium onions, skinned and finely chopped 2 celery sticks, finely chopped 225 g (8 oz) fresh wholemeal breadcrumbs 60 ml (4 tbsp) chopped fresh parsley finely grated rind of 2 lemons salt and pepper 1 egg, beaten 1 oven-ready turkey, thawed if frozen streaky bacon rashers

3. 1. To make the stuffing, melt the butter in a large saucepan, add the onions and celery, cover and cook gently for about 10 minutes. 2. Remove from the heat and add the breadcrumbs, parsley and lemon rind. Season and stir in the egg. 3. Wash the inside of the bird and stuff at the neck end before folding the neck skin over. 4. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450 g (1 lb) plus 20 minutes. 5. Place the turkey in a roasting tin, then sprinkle with salt and pepper. 6. Roast at 180°C (350°F) mark 4, basting occasionally. 7. Serve the roast turkey with the traditional accompaniments of thin gravy, bread sauce, small sausages and bacon rolls.

4. Roast Turkey With Parsley And Lemon Stuffing

5. Turkey And Leek Crumble 75 g (3 oz) butter 450 g (1 lb) boneless turkey, skinned and cubed 150 g (5 oz) plain wholemeal flour 450 ml (3/4 pint) fresh milk salt and pepper 10 ml (2 tsp) chopped fresh sage 450g (1 lb) leeks, trimmed, sliced and washed 100 g (4 oz) small button mushrooms 5 ml (1 tsp) mustard powder 5 ml (1 tsp) paprika 50 g (2 oz) Cheddar cheese, grated 25 g (1 oz) porridge oats

6. 1. Melt 25 g (1 oz) butter in a large saucepan, then add the turkey and fry for 5 - 6 minutes, until lightly browned. 2. Stir in 25 g (1 oz) of the flour and cook for 2 - 3 minutes, then gradually blend in the milk. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer gently for 15 minutes. Season to taste. 3. Add the sage, leeks and mushrooms to the sauce and simmer for 10 minutes. 4. Rub the remaining butter into the remaining flour, mustard and paprika, then stir in the cheese and oats. 5. Pour the turkey and leek sauce into a 1.7 litre (3 pint) ovenproof serving dish. Sprinkle with the crumble mixture and bake at 200°C (400°F) mark 6 for 25 minutes.

7. Turkey And Leek Crumble

8. Turkey Escalopes With Damsons 2 turkey breast fillets, each weighing about 225 g (8 oz) skinned and cut widthways into 5 cm (2 inch) slices 75 ml (3 fl oz) unsweetened apple juice 45 ml (3 tbsp) soy sauce 45 ml (3 tbsp) dry sherry 1 small garlic clove, skinned and crushed 5 ml (1 tsp) chopped fresh thyme or 1.25 ml (1/4 tsp) dried thyme 15 g (1/2 oz) butter 15 ml (1 tbsp) vegetable oil 225 g (8 oz) damsons or plums, halved and stoned pepper

9. 1. Bat out the turkey slices with a rolling pin or meat mallet until about 2.5 cm (1 inch) thick. 2. Place in a large shallow dish and pour over the apple juice, soy sauce, sherry, garlic and thyme. Cover and leave in the refrigerator to marinate for 3 - 4 hours or overnight. 3. Remove the turkey from the marinade, reserving the marinade. Heat the butter and oil in a large frying pan and quickly fry the turkey until browned on both sides. Add the damsons or plums, reserved marinade and pepper to taste. 4. Cover and simmer gently for 10-15 minutes, until tender, stirring occasionally. Serve with green beans and boiled or mashed potatoes.

10. Turkey Escalopes With Damsons

11. This is it!