Roast turkey crown with sage butter and sausage stuffing

Serves 8

1 hour 30 minutes to cook



3kg turkey crown

250g unsalted butter

1 bunch sage, leaves picked and finely chopped

1 clove of garlic, crushed 

Sea salt and pepper

Sausage stuffing

100g Italian sausage

200g stale bread

200ml extra virgin olive oil

1 onion, finely chopped 

3 cloves of garlic, finely chopped

1 stick celery, small diced

100ml white wine

80g walnuts, toasted and chopped

1 bunch parsley, leaves picked and chopped

Zest of 1 lemon

Freshly ground pepper

Sea salt


Preheat the oven to 170C.

Soften the butter and mix with the sage, garlic, salt and pepper.

Once the butter is made, carefully stuff the crown under the skin,

distributing the butter evenly throughout, taking care not to tear the skin.

Rub the rest of the turkey with salt and pepper and place in a roasting tray.

Roast the crown for 70 minutes or until the juices run clear.

Remove from the oven and allow to rest for 20 minutes before carving.

Sausage stuffing

Squeeze the sausage meat from the skins and reserve the meat in a bowl.

Try to break it up as much as possible.

Remove crusts from bread and cut into 1-2cm chunks then set aside in a large bowl.

Fry the onion, garlic and celery in half the oil until they just start to colour.

Add the sausage meat and break up as much as you can.

Gently fry the sausage meat until it is just cooked, then add the wine

and heat gently for around 2 minutes.

Combine the sausage and onion mixture with the bread along

with the chopped walnuts, parsley, and the rest of the oil and the zest of the lemon.

Give the stuffing a good mix around and season with some salt and pepper if needed.

Place stuffing mixture into a baking dish and place under a hot grill until golden brown.