The Golden Egg Extraordinary Gourmet Food

Marilyn Aslani Harrods Cookery Book

Whole Goats and Pigs Dried Mushrooms Foie Gras

Deli	Butcher	Produce	Pantry	Regional Food	Cookbooks	Recipes

Search  | Site Map	About The Golden Egg  |  Home  |  Information Sheets									View Cart  |  Check Out

Harrods Cookery Book Marilyn Aslani

Roast Turkey with Lemon and Almond Stuffing

Turkey can be enjoyed at times other than just Thanksgiving and is an ideal choice for a large dinner party. Serve with this delectable stuffing.

Ingredients

8-10 lb turkey

8 tablespoons butter, melted

juice of 1/2 lemon

1/4 cup white wine

Lemon and almond stuffing

3 tablespoons butter

1/2 cup shallots or onion, chopped

1 1/4 cups finely chopped celery

the turkey liver, finely chopped

1 lb pork sausage

finely grated zest of 2 lemons

2 cups fresh bread crumbs

cup finely chopped almonds

2 tablespoons chopped parsley

1/2 teaspoon dried thyme

salt and pepper

Giblet gravy

The turkey giblets, minus the liver

5 cups water

1 tablespoon unbleached flour

Serves 8-10

Instructions

1. Preheat the oven to 425 degrees.

2. To make the stuffing, melt the butter and sauti the shallots and celery untl soft. Add the turkey liver and cook for 2 minutes. Mix all the remaining ingredients together in a large bowl and add the liver mixture.

3. Stuff the neck end of the turkey with the stuffing. Truss, and place the turkey on a rack in a roasting pan. Roll any remaining stuffing into balls. Mix the melted butter, lemon juice and wine together and pour over. Roast for 30 minutes, then reduce the temperature to 350 degrees and continue roasting for a further 3 - 3 1/2 hours. Baste occasionally during roasting. One hour before the end of cooking, cook any remaining stuffing in a roasting tin. Transfer to a warm serving plate and rest for 15 minutes before carving.

4. To make the giblet gravy, place the giblets and water in a saucepan, bring to the boil, then simmer for 1 1/2 - 2 hours while the turkey is cooking. Strain. When the turkey is cooked, spoon off most of the fat from the roasting pan. Sprinkle the flour over the pan juices. Brown over high heat, stirring, for 1 minute, then gradually stir in the giblet stock. Season to taste and simmer, stirring, for 10 minutes. Strain into a gravy boat and serve with the turkey.

Golden Egg Products Deli Butcher Produce Pantry Regional Food Cookbooks Recipes   Search  | Site Map          About The Golden Egg  |  Home  |  Information Sheets View Cart  |  Check Out  Copyright © 2002 Internet Productions. All rights reserved. Contact Us