Roast Turkey Figs And Corn Stuffing With Hasselback Potatoes Recipe

Ingredients For Roast Turkey Figs And Corn Stuffing With Hasselback Potatoes Recipe

• 1 tablespoon Fennel seeds
• 1 teaspoon Black peppercorns
• 1 bunch Lemon thyme
• 100 gram Butter
• 4.8 kilogram Turkey, removed from the fridge 1 hour before cooking
• 1 Onion, roughly chopped
• 1 Large carrot, roughly chopped
• 2 Bulbs garlic, halved widthwise
• 250 milliliter Verjuice
• 6 Black figs, halved
• 2 tablespoon Plain flour
• 500 milliliter Massel chicken style liquid stock
• 4 Cobs corn, kernels removed
• 100 gram Parmesan, finely grated
• 5 Eggs, Lightly Beaten
• 100 gram Butter, melted, cooled
• 2 Cloves Garlic, Crushed
• 0.5 teaspoon Dried chilli flakes
• 300 gram Rustic day old bread, cut into 1cm cubes
• 10 Slices prosciutto, halved widthwise
• 1.5 kilogram Even sized desiree potatoes, unpeeled
• 2 tablespoon Olive oil
• 6 Cloves garlic, bruised, peeled
• 12 sprig 12 bay leaves or small