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American Game Cooking
American Game Cooking
John Ash and
Sid Goldstein
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Roast Turkey with Three Stuffings


From: American Game Cooking
By: John Ash and Sid Goldstein


 
Ingredients
  • 1 Wild of Domestic Turkey (12 to 14 pounds), with giblets
    		•
  • Salt and freshly ground black pepper
    		•
        


    Ingredients
  • Basic Stuffing for Neck Cavity
    		•
  • 1 cup finely diced yellow onion
    		•
  • 4 tbsp butter
    		•
  • 1/2 pound fresh mushrooms, finely diced
    		•
  • 1 pound lean ground pork
    		•
  • 1/4 pound high-quality smoked ham, diced
    		•
  • 1 tsp kosher salt
    		•
  • 1/2 tsp freshly ground white pepper
    		•
  • 1 tsp minced fresh thyme, or 1/2 tsp dried thyme
    		•
  • 2 tbsp minced fresh parsley
    		•
  • 1/4 cup Madeira or port
    		•
        


    Instructions

    1. 1 wild or domestic turkey (12 to 14 pounds), with giblets Salt and freshly ground black pepper to taste.

    2. To make stuffing for neck, in a small skillet, saute onion in 2 tbsp of the butter until soft but not browned. Remove onion and set aside. Saute mushrooms in remaining 2 tbsp butter until lightly browned. In a mixing bowl, combine onion and mushrooms with all remaining ingredients. Stuff the neck cavity of the turkey and skewer or truss closed (page 37). Reserve giblets for using in cornbread stuffing, if making.

    3. Preheat oven to 325 F. Season turkey inside and out with salt and pepper. Set breast side down on a rack in a roasting pan. Place turkey in preheated oven for 1 hour. Turn breast side up, baste with pan juices, and continue cooking for 2 1/2 hours (12 to 14 minutes per pound) or until thermometer registers 160F. Remove turkey and cover with aluminum foil for 20 minutes before carving.

    4. If desired, bake the 2 additional stuffings in their separate dishes during last 1 1/2 hours that the turkey is roasting. To serve, carve turkey and attractively mound each of the 3 stuffings (or just one) along side.
     

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