Roast Stuffed Turkey
|Oven ready turkey||15 Pound (1 Turkey, With Giblets)|
|Freshly ground black pepper||To Taste|
|Turkey giblets||1⁄2 Cup (8 tbs), chopped|
|Onions||2 Medium, peeled and chopped|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), peeled|
|Chopped parsley||3 Tablespoon|
|Dried bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped walnuts||2 Tablespoon|
Wash the giblets and simmer them in water to cover for 20-30 minutes to make a rich stock.
Heat the oven to 300Â°F Wash the bird thoroughly, then dry and weigh it.
For the stuffing: Combine giblets, green chiles, onions, tarragon vinegar, olive oil, garlic, parsley, and red chiles in a food processor.
Coarsely chop the mixture.
Blend the bread crumbs thoroughly into the giblets mixture, then mix in the walnuts and raisins.
Rub inside with salt and fill with stuffing.
Some cooks insist on sewing up the opening, but I am always in such a rush I don't have time.
Sprinkle with lots of black pepper, at least 1 tablespoon.
To prevent the turkey from drying, cover it with cheesecloth moistened in the giblet stock to hold in the moisture.
Roast the turkey for 20 minutes a pound, basting frequendy with the giblet stock.