TURKEY RECIPE
Roast Turkey Instruction and stuffing
made with sausage and pine cone nuts.
Turkey for Thanksgiving, Holiday and
all other Occasions.
Serves15
14 to 16 lb. turkey with the giblets reserved.
1 lemon, halved
Salt and pepper
Butter, melted
Stuffing with sausage
4 to 6 tablespoon butter
2 onions, finely chopped
6 oz. ground sausage
Reserved turkey heart and liver, finely chopped
1 lb. fresh chestnuts, shells slit, boiled for 5 minutes, peeled and broken into pieces
1 tablespoon pine nuts
2 cups chicken broth
½ cup uncooked rice
1 cup fresh bread crumbs
2 cooking apples, peeled, cored and finely chopped
Instructions
Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you prepare the stuffing.
For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground sausage and simmer gently for 15 minutes. Add the turkey heart and liver, the chestnuts and pine nuts and simmer for another 5 minutes. Add the broth and bring this to a boil. Add the rice and cook quickly for 10 minutes, then add the bread crumbs and apples. Mix well.
To stuff the turkey. Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst. Sew (or pin with a skewer) the neck flap to the back of the turkey. Just as lightly, fill the body cavity and sew or skewer this together.
Tie the legs to the tail and fix the wings snugly to the body. Do not bring the cord across the breast lest it mark the skin. Rub the turkey with cut lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven. Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound to cook.
If you find you have made too much stuffing for your turkey, it can be roasted in a baking dish for 45 minutes or so and served with the turkey.
MainRecipe.com Roasted Turkey with Stuffing
