Stuffed Turkey
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
6 tbsp
Butter (plus 1/2 cup)1 cup
Parsley (finely chopped)1 cup
Chicken1 cup
Ham (finely chopped)1 tsp
Rosemary1
Salt1 cup
MadeiraDirections:
1
Add also chicken or turkey livers, ham, pistachio nuts, rosemary, salt and pepper, melted butter and Madeira or cognac
2
In 6 tablespoons of butter, sauté green onions and parsley
3
Cook for about 5 minutes
4
Add this to the rice
5
Stuff the turkey lightly and sew the vent up or close it with small skewers
6
Remove the neck and secure the skin at the neck cavity in the same manner
7
Truss the bird, rub it with seasoned butter, spit it and roast it as for chicken
8
Baste it during the roasting with melted butter mixed with white wine, dry vermouth, Madeira or cognac
9
Serve this turkey with a giblet sauce and a large bowl of ice on which you have arranged an assortment of raw vegetables
10
Pass olive oil flavored with anchovies and anise seeds as an accompaniment
11
A happy wine choice for this dinner would be a really good rosé, nicely chilled, of course
12
For dessert a fine big sponge cake over which you have poured crushed strawberries with Grand Marnier
13
In 6 tablespoons of butter, sauté green onions and parsley
14
Cook for about 5 minutes
15
Add this to the rice
16
Add also chicken or turkey livers, ham, pistachio nuts, rosemary, salt and pepper, melted butter and Madeira or cognac
17
Stuff the turkey lightly and sew the vent up or close it with small skewers
18
Remove the neck and secure the skin at the neck cavity in the same manner
19
Truss the bird, rub it with seasoned butter, spit it and roast it as for chicken
20
Baste it during the roasting with melted butter mixed with white wine, dry vermouth, Madeira or cognac
21
Serve this turkey with a giblet sauce and a large bowl of ice on which you have arranged an assortment of raw vegetables
22
Pass olive oil flavored with anchovies and anise seeds as an accompaniment
23
A happy wine choice for this dinner would be a really good rosé, nicely chilled, of course
24
For dessert a fine big sponge cake over which you have poured crushed strawberries with Grand Marnier