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My mother took this recipe from the New York Times in 1973 (John Hess, 11/15/1973)
Making the broth
The turkey neck and giblets
3 cups water
1 large, quartered onion
1 sliced carrot
A few parsley stems
1 bay leaf
Take the turkey neck and giblets and cook with 3 cups of water along with onion, carrot, parsley, and a bay leaf.
Simmer for 1 to 1 1/2 hour. (optional: add chicken or veal broth)
Making the stuffing
The turkey liver, minced
1 pound pork sausage (without casing)
1 cup sliced onion
1/2 cup very thinly sliced celery (Giff: I'll often increase this to 3/4 cup)
1/2 tsp thyme
1 loaf good bread (Giff note: I usually use about 3 or 4 cupfuls, not a full loaf)
1 cup sliced black olives
1 cup broken walnut
1/2 cup chopped italian parsley
1 tsp sea salt
1/2 tsp ground pepper
1/2 cup of stock broth
2 tbsp of cognac or 2-4 tbsp madeira/port
finely chopped green apple (Giff: I usually use about half of a large apple)
large handful of cremini or white mushrooms, chopped
1. Toast the bread and let it partially dry, then cut into small squares (or vice versa)
2. Brown sausage and then add onion, celery and thyme
3. Combine everything else
(Giff: I usually like to make extra and cook it on the stovetop, adding more stock as necessary to keep from being too dry. This amount is good for 8 people, leaving some yummy leftovers)
Cooking the Turkey
»Stuff the turkey then truss with heavy needle and thread. Bring wings close to body and tie legs up and together.
»Wipe bird and rub it with softened butter. Salt and pepper all over.
»Lay bird on its side in an oven-proof platter of same size.
»Roast a 10-12 pound bird about 2 hours. Roast a 15-16 lb. bird about 3 hours. Cook at 450 degrees (F) for 30 minutes then turn down slightly. Every 15 minutes flip bird to other side and spoon fat from pan over bird. If browning too quickly, turn down to 400 degrees (F) (or 350 degrees if still cooking too fast). Give yourself 30 minutes at end to finish sauce and further cook bird if not completely done.
»Place turkey on warm platter. Remove excess fat from pan with a spoon and then add remaining stock. Simmer over high heat and reduce (but not too far). You can also add 1/4 cup red wine.
12 hours ago