Braised Stuffed Turkey With Madeira Sauce
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Ground Pork (finely)450 g
Pork (ground fresh fat)3 large
Egg1 cup
Heavy Cream1 tsp
Nutmeg (freshly grated)2950 g
Turkey Breast (boned)1 tsp
Dried Thyme (crumbled)1
Salt450 g
Baked Ham (sliced)2 tbsps
Unsalted Butter2 tbsps
Olive Oil2 tbsps
Arrowroot2 tbsps
Madeira (sercial)Directions:
1
Make the stuffing: In a food processor blend the pork and fat
2
With the motor running, add the eggs, 1 at a time, and combine well
3
With the motor still running, add the heavy cream in a stream
4
Transfer the mixture to a large bowl and add the remaining ingredients
5
Chill, covered, for at least 30 minutes
6
Turkey Breast Preparation: With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go
7
Remove and reserve the fillets (tenderloins) from the underside of the breast
8
Remove and discard any tendons, sinew, or silverskin
9
Reserve On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you
10
Sprinkle it with half the thyme and salt and pepper, to taste
11
Smooth 1/4 (about 1 cup) the stuffing over the turkey breast, leaving a 1-inch border
12
Cover the stuffing with a layer of the ham
13
Cover the ham with another cup of stuffing
14
Halve one of the fillets and wrap each half with a piece of ham
15
Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing
16
Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder
17
Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape
18
Tie the ends securely with string
19
Repeat with the remaining breast
20
Preheat the oven to 350 degrees F
21
Pat the turkey rolls (ballontines) dry
22
In a roasting pan, heat the butter and oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side
23
Add 6 cups stock and bouquet garni to roasting pan, Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hours, or until the internal temperature is 165 degrees F and its juices run clear when the breast is pricked with a skewer
24
The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid
25
To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in a preheated 350 degree F
26
Oven, basting frequently, for 1 hour
27
Transfer the turkey to a rack to cool
28
Unwrap it
29
Skim the braising liquid and strain it into a saucepan
30
In a small bowl, combine the arrowroot, Madeira, and cream
31
Bring the strained liquid to a boil and stir in the arrowroot mixture
32
Cook the mixture over moderately high heat until it is thickened slightly
33
Keep the sauce warm, covered with a buttered round of waxed paper
34
Transfer the turkey to a carving board and slice half of it into 1/2-inch slices
35
Transfer the slices and remaining turkey to a platter and serve warm with the sauce
36
Wine Suggestions: Merlot, Hahn Estates;