Stuffed Roast Turkey a la Parfaite

Ingredients

• one pound sausage
• one pound chestnuts
• two cups bread crumbs
• pepper
• salt
• two tablespoons melted butter

Method

1. 1

   Prepare turkey by cleaning and washing.

2. 2

   Stuff with sausage, chestnuts, and bread crumbs mixed with seasonings and butter.

3. 3

   Tie and roast in a hot oven, basting until browned.

4. 4

   Serve with gravy and vegetables.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 309. The excerpt below is the record exactly as published.

pepper and salt, to cook for about fifteen minutes. When done cut in small dices. Take a loaf of stale bread; cut in slices, then cut the slices in small dices and put in a frying pan with half cup butter and a teaspoon of thyme; mix the mushrooms and bread together; moisten with a little of the juice from the mushrooms; toast it all around (be careful not to break the bread in smaller pieces); add pepper and salt to taste and two tablespoons sherry, one tablespoon chopped parsley. Fill the turkey with this stuffing; tie up with a string nice and plump; put in a roasting pan; rub some butter over the body; sprinkle with pepper and salt ; put in a hot oven (basting it now and then and turning it around). First leave the breast up to get nice and brown, then turn on the side; when that side is brown, turn on the other side; then on the breast, to get the back well done and brown; last put the breast up to get brown and crispy. When 210 THE SWEDISH, FRENCH, done, put on a platter, garnish with parsley, serve with mashed potatoes and green vegetables, cranberry and giblet sauce. This dish is generally used for Thanksgiving, Christmas, and New Year, but during December and January when they are in season it is often used for a Sunday dinner. Stuffed Roast Turkey with Veal Dindon farci de Veau et roti Clean the turkey [see recipe: Stuffed Roast Turkey with Mushrooms] and fill. Filling. To one pound of veal take half pound sausage meat. Put the veal through the machine three or four times; add the sausage meat, one small cup bread crumbs, half cup cream sauce, two tablespoons sherry, juice of an onion, pepper, salt, and whites of three eggs. Mix well. Put filling in the turkey; tie up with a string nice and plump; put in a roasting pan; rub some butter over the turkey and sprinkle with pepper and salt; put in a hot oven, basting it now and then and turning it around until it is well done and crisp. When done, put on a platter, garnish with parsley. Serve with mashed potatoes and green vegetables with giblet and cranberry sauce. Boned Turkey ( Dindon desosse ) a la Hammond Singe turkey and get all the fluff and feathers off. Split in the back; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with chicken mousse, some pieces of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie at both ends with some strings around to make it firm; boil for two hours with water sufficient to cover it, pepper, salt, and vegetables. When done, put on a plate and cover; put an iron on top and press; leave for about fifteen minutes; then put back in oven for about ten minutes until ready to serve. Then carve the turkey, beginning from the breast; just sufficient to go around. Glaze the other part with a brown glaze. Arrange a wing on each side (first glazing the wings with a brown glaze), and decorate with strips of cream sauce. Garnish with parsley and croustades filled with green peas and a bunch of parsley at the end of the platter. Serve with mushroom sauce, potatoes, and cranberry jelly as a joint. Boned Stuffed Turkey with Veal a la Octavious Dindon desosse et farci de Veau, a la Octavious Singe, clean, and bone turkey [see recipe: Boned Turkey]. Stuff with veal stuffing; put on a napkin ; shape, roll, and tie. Boil AMERICAN COOK BOOK from two to three hours with water (sufficient to cover it), vege¬ tables, pepper, and salt. When done, put on a plate and cover; put an iron on top, press; leave about fifteen minutes, then put back in oven about ten minutes — until ready to serve. Carve straight down, beginning from' the breast, just sufficient to go around. Then glaze the other part with a brown glaze; put a wing on each side (first glazing the wings with a brown glaze) ; decorate with strips of cream sauce. Garnish with parsley and croustades filled with green peas and a bunch of parsley at the end of the platter. Serve, with mushroom sauce, potatoes, and cranberry jelly, as a joint. Stuffing. To one pound veal take half pound sausage meat. Put the veal through the machine about three times; add the sausage meat, one cup cold cream sauce, and whites of three eggs; flavor with sherry; season with pepper and salt to taste. Mix all well together. , Stuffed Roast Turkey ( Dindon farci et roti) a la Parfaite Singe the turkey; pick all the feathers out; wash well; cut the head off; pull the skin to the body; cut off the neck. Then open a small space on the back of the turkey and remove all of the in¬ sides (take care not to break the gall); remove the crop that is in the neck between the skin and the meat. Sometimes the crop is very large; at other times it is empty — only a thin skin. Wash the turkey thoroughly inside, put a little boiling water in to clean it well; break the backbone so that it will lie flat on the pan. Then stuff. Stuffing. Take one pound sausage, one pound chestnuts (that have been peeled, cooked, and cut in small dices), truffles, and two cups bread crumbs. Mix all this together with some pepper, salt, and two tablespoons melted butter

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