Boneless Stuffed Turkey

Ingredients

• a young turkey of about 10 lbs.
• 2 lbs. of veal cutlets
• 1 lb. of larding-pork
• one quart of fresh bread-crumbs
• 1 lb. of truffles
• four shallots or two white onions
• one tablespoonful of chopped parsley
• two egg yolks
• one white

Method

1. 1

   Prepare the turkey the day before.

2. 2

   Singe, cut off the head, and detach the flesh from the carcass.

3. 3

   Season the inside with salt and pepper.

4. 4

   For stuffing, chop veal and larding-pork, soak bread-crumbs in broth, and mix with meat.

5. 5

   Cook truffles with shallots, drain, and add to stuffing.

6. 6

   Pack stuffing into turkey, stitch the skin, and roast in a roasting pan with broth for two hours, basting three times.

7. 7

   Serve with strained gravy.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 318. The excerpt below is the record exactly as published.

a young turkey of about io lbs. ; cut the head off, leaving the whole neck ; cut the feet in the joints. Cut the skin open from the back, beginning at the neck. With a sharp-pointed knife detach the flesh from the carcass all around ; remove the bones from the second joints, leaving the bone of the drum, also the bone of the wings. Be care- ful not to split the skin when detach- ing the breast-bone. The whole car- cass will come out easily, and also the intestines. Spread open the tur- key over the table, and remove the under fillet from the breast. Sprinkle the inside with half a teaspoonful of salt and one salt-spoonful of pepper. For stuffing : chop very fine 2 lbs. of veal cutlets and 1 lb. of larding- pork. Soak in some good broth one quart of fresh bread-crumbs. Squeeze well and add to the meat. Put every- thing in a large bowl to mix. Wash in cold water 1 lb. of truffles, peel them, chop the parings, put them with the truffles in a small saucepan with half a pint of cooking wine, four shallots or two white onions sliced ; cook and toss for five minutes ; drain off, remove the shallots, and add the chopped parings to the stuffing. Then cut ten slices from the largest truf- fles one - eighth of an inch thick ; set them aside. Cut all the remain- ing ones of even size like hazel-nuts; add them to the stuffing with one table - spoonful of chopped parsley Season with one teaspoonful of salt, one salt-spoonful of pepper; add two egg yolks and one white

Cook this with the app: pantry check, scaling, and the assistant.