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Boiled Turkey

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Ingredients
  Turkey/Null 1 (Null)
  Sausage meat/Null 1 Pound (Null)
  Stock/Water 1 Cup (16 tbs) (Null)
  Onions/Null 2 (Null)
  Carrots/Null 2 (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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Turkey

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