Preheat the oven to 180°C.
Lay slices of black pudding under the turkey skin.
Secure the turkey skin with cook's string and place in a buttered roasting tin.
Smear skin with 55g of butter and roast for 35 to 45 minutes until cooked.
Rest the turkey in a warm place for 15 minutes.
Fry chopped bacon until crisp and drain on kitchen paper.
Fry bread cubes in the same oil until golden and drain.
Mix bacon, croutons, and remaining cubed black pudding in a bowl.
Whisk eggs with cream and seasonings, then pour over the pudding mixture with parsley.
Pack the mixture into six greased dariole moulds.
Bake moulds in a water bath for 30 minutes until set.
Fry potato ends in butter until brown.
Add 300ml chicken stock and thyme to the potatoes.
Bake potatoes at 180°C for 30 to 40 minutes while brushing with butter.
Slice the turkey and serve with the stuffing and potatoes.