|Sausage meat/Null||1 Pound (Null)|
|Stock/Water||1 Cup (16 tbs) (Null)|
|Turnip/Null||1 Small (Null)|
|Bouquet garni/Null||1 (Null)|
|Salt/Null||To Taste (Null)|
|Veal forcemeat/Null||1 Tablespoon (To Garnish)|
|Celery/Null||1 , boiled (To Garnish)|
|Egg/Null||1 (To Garnish)|
|Breadcrumbs/Null||1⁄2 Cup (8 tbs) (To Garnish)|
Stuff the turkey with seasoned sausage meat, truss for boiling.
Place in a large pan, cover with boiling stock or water; add large pieces of onion, carrot, turnip, the bouquet garni and a little salt.
Cover, boil gently until tender— about 2 1/2 hr for 9-lb. bird (this may vary considerably—test the thigh of the bird with a thin skewer).
Make forcemeat into small balls, egg and crumb, fry in deep fat, also cook celery and make sauce.
Remove trussing strings from bird.
Garnish with forcemeat balls; and serve celery separately.
Boiled ham or tongue is usually served with this dish.