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With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in a jelly-roll pan, add 1/4 cup water and bake them in a preheated very hot oven of 450 degrees for 15 minutes or until the shells open. Remove the chestnuts and shell and peel them while they are hot. In a skillet arrange the chestnuts in one layer. Add water to cover and simmer the chestnuts, shaking the pan occasionally, for a total of 45 minutes or until they are tender. Remove chestnuts and allow them to dry. Coarsely crumble them with any available tool.
Pat dry the turkey and reserve the liver. Make 3 cups giblet stock using a 2 1/2 cup chicken stock or chicken broth and 2 1/2 cups water, from the remaining giblets and put it aside it.
In a large heavy skillet, sauté 2 cups chopped onion mix in 1/2 pound sliced bacon, sliced into 1/2 inch pieces, over moderately high heat until the bacon is crisp. Transfer the bacon and onion with a slotted spoon in a bowl. In the fat remaining in the pan sauté 1 pound pork sausage, breaking it up with a fork, and the chop up the reserved liver and add it in, stirring occasionally, for 10 minutes or until the mixture is lightly colored. Transfer the sausage and liver with a slotted spoon to the bowl with the bacon and onion. In a small bowl let 2 cups of lightly toasted bread cubes, soak in 1/2 cup of light cream and then squeeze out the excess cream. In large bowl combine bread, two pounds of cooked and coarsely crumbled chestnuts, two tablespoons of sage and parsley, one teaspoon thyme, and 1/2 teaspoon allspice. Add bowl containing bacon, onion, sausage, and liver. Stir in 1/4 cup blackberry brandy, and salt and pepper to taste. Put aside to cool.
Sprinkle the turkey inside and out with salt and pepper. Pack the cavities loosely with the stuffing, putting the remainder of the stuffing in a buttered shallow 1 quart baking pan and reserve it, covered and chilled. Sew up the opening, truss the turkey, and spread on it 1 stick of melted butter. On the rack of a roasting pan, roast the turkey breast side up and arrange a cheesecloth, soaked in 1 stick melted butter, over the turkey. Roast the turkey, basting it every 10 minutes, for 2 1/2 hours to 3 hours or until the juices run clear when the fleshy part of the thigh is pricked with a skewer or a thermometer inserted in the flesh part of thigh registers 185 degrees. During the last hour of roasting base the reserved stuffing, 40 minutes for foil covered or 20 minutes for uncovered. When turkey is done, remove and discard cheesecloth and trussing strings and move the turkey to a heated platter.
Pour off most of the fat from the pan, add 1 cup dry Sherry or dry white wine. Deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. Reduce the liquid by half, stir in two cups veloute sauce made with the reserved giblet stock and simmer the sauce, stirring for 5 minutes. Stir in enough light cream of chicken broth to thin the sauce to the desired consistency. Simmer the sauce until it is hot, and strain it into a heated sauceboat.
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