Preheat the oven to 180C/350F/Gas Mark 4.
Mix the milk, breadcrumbs, chopped celery, onions, chestnuts, nutmeg, plus one tablespoon parsley and half of the chicken livers. Then place the sausage mince, teaspoon of parsley and the Worcester sauce in another bowl and mix well. Remove any giblets from the turkey, rinse well (inside and out) and dry off. Press the breadcrumb mixture into the turkey cavity, making sure it is well filled. Seal the end with skewers. Press the mince into the bird via the neck cavity and again seal with skewers (toothpicks sometimes do the trick).
Place the turkey on a baking rack in a deep baking tray. Add the warm water and remaining livers to the tray. Brush the turkey all over with melted butter. Bake the bird, basing the cooking time on 20 minutes per pound of bird, plus another 20 minutes. From time to time, baste the bird with the juices in the pan.
When cooking is complete, remove the tray and the turkey from the oven and allow the bird to stand for about ten minutes. Put the pan juices plus the redcurrant jelly (or similar) into a small pan and heat vigorously for ten minutes, reducing the sauce by half, stirring continuously. Pass the sauce through a fine strainer and serve with the turkey (and your own selection of vegetables).