Turkey With Truffles
|Turkey||8 Pound (1 Whole)|
|Black pepper||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Cooked ham||1 1⁄2 Pound|
|Onions||2 , peeled|
|Truffles/1 can of 6 ounces sliced broiled mushrooms, drained||1 Can (10 oz), sliced|
|Sherry||1⁄2 Cup (8 tbs)|
|Cracker crumbs||1 Cup (16 tbs)|
|Eggs||5 Small, beaten|
Cut off wings and legs of turkey.
Reserve open turkey lengthwise down the back.
Remove whole skin (unbroken), remove meat from bones.
Reserve both bones and meat.
Combine turkey wings, legs, and bones in deep kettle with water to cover.
Simmer for 1 1/2 hours.
Strain, reserving stock; remove meat from wings and legs.
Add to reserved turkey meat; add salt and wine to reserved turkey meat.
Refrigerate for 8 hours; grind turkey meat, ham, onions, and bay leaf; add remaining ingredients.
Mix well; sew up wing and leg openings in turkey skin.
Fill skin with turkey mixture; sew up back opening in skin, wrap in cheesecloth.
Tie ends; simmer for 1 1/2 hours in reserved turkey stock in deep kettle.
Chill for 8 hours.