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Roast Turkey With Anchovies

world.chef's picture
Ingredients
  Turkey 15 Pound (1 Turkey Of 15 Pounds)
  Bacon slices 5
  Onion 1 Large, minced
  Veal 3⁄4 Pound (2 Cups Ground)
  Bread slice 3 , cubed (Stale Bread Slices)
  Milk/Chicken broth 1⁄3 Cup (5.33 tbs)
  Canned flat anchovies 2 Ounce (1 Can Of 2 Ounces)
  Butter 2 Tablespoon
  Eggs 2 , beaten
  Lemon 1 , peel grated and juiced
  Pepper 1⁄2 Teaspoon
  Melted butter 2⁄3 Cup (10.67 tbs)
Directions

Rinse turkey with running water.
Dry with paper towels.
Dice bacon.
Fry until transparent.
Add onion; stir fry until golden.
Stir in veal, bread cubes, and milk.
Remove from heat.
Finely chop or mash anchovies.
Mix in butter, lemon peel and juice, and pepper; beat until well combined.
Add to meat mixture and stir until well blended.
Stuffing should be of a paste consistency.
Spread stuffing in cavity of turkey.
Truss, place turkey in roasting pan.
If desired, insert meat thermometer in thickest part of breast.
Roast at 425°F about 3 1/2 hours, basting frequently with melted butter and pan drippings.
When done, leg of turkey moves easily and meat thermometer registers 180° to 185°F.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Party
Servings: 
39

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