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Stuffed Roast Turkey with Bread Sauce


By now there has to be a surfeit of coffee table, professional, and personality cook books in the world, and that is not including the million or so recipes on the web. As for fashions, over the years we have enjoyed or detested numerous food fads. But whichever exotic name they were christened in the end, culinary basics have remained the same.

This year, how many different recipes for cooking turkey and preparing Christmas (Holiday, if you are into PC) Pudding are being marketed? Not to be out-done and to add to your confusion I am going to include my suggestion for preparing and cooking Stuffed Roast Turkey and Bread Sauce.

To be honest it is not mine and maybe it is not even the original method but it is the one I have been using for the past few Christmases and it has proven itself. It is taken from a Christmas banquet menu, served in the London Guild Hall in 1901.  I guarantee and would be willing to bet a bag of walnut stuffing that the finished product will be equal, if not superior to all the modern variations.

Stuffed Roast Turkey with Bread Sauce

Serves about 8-10.

Ingredients:
1 turkey about 14 Ib. (6.35 kg.)
1 Ib. (454 gr.) sausagemeat
5 tablespoons good poultry dripping
2 tablespoons butter
1 tablespoon redcurrant jelly i Ib. (454 gr.) sausages
1 lemon
2 cups giblet stock
To make the stuffing, soak the breadcrumbs in the milk until they have absorbed all the liquid, then combine all other ingredients, and stuff into the body of the bird and secure with
FOR THE STUFFING
4 oz. (2 cups) (113 gr.) breadcrumbs or 8 slices crustless bread 6 oysters, fresh or canned
(optional)
8 large cooked chestnuts i small chopped celery heart I pint (2 cup) (0-142 1.) milk chopped raw turkey liver i teaspoon chopped parsley salt and pepper
 

For the sauce
2 cups white breadcrumbs
1 medium onion
4 cloves
a pinch of mace
6 peppercorns
½ pint (1 cup) (0-285 1.) milk
1 teaspoon butter
2 tablespoons cream
salt and pepper

Preperation
 To make the stuffing, soak the breadcrumbs in the milk until they have absorbed all the liquid, then combine all other ingredients, and stuff into the body of the bird and secure with a skewer. Now put as much of the sausagemeat into the crop end as it will take, and make the remainder into small balls. Put the bird into a roasting pan, brush all over with melted butter and put the dripping around. Cover with foil, and roast in a moderate oven (35O°F.) for 20-25 minutes to the pound, lowering the heat to 3OO°F. after the first ^ hour. Baste fre¬quently during cooking, and when half-cooked sprinkle with a little flour, salt and pepper. When cooked, pour off the excess fat, and put the bird on to a warmed dish and keep warm. Add 2 cups of giblet stock to the pan juices, the redcurrant jelly and season to taste. Boil up on the top of the stove, to reduce, and serve separately.
 

For the Sauce
Stick the cloves into the onion and put into a saucepan with the milk, mace and peppercorns. Bring to the boil and then draw aside and let it infuse for ½  hour. Strain the milk into another saucepan and add the breadcrumbs. Stir until it is boiling, and quite thick. Season to taste and finally stir in the butter and cream. Do not reboil after this, and serve hot.
While the turkey is cooking and about ½  hour before it is ready, prick the sausages and fry them until brown and cooked through, then add the forcemeat balls and cook them until brown. Garnish the bird with the sausages, forcemeat balls and slices of lemon.
 

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