Text 20923, 89 rader
Skriven 2012-02-05 19:44:00 av JIM WELLER (1:123/140)
Ärende: cornbread 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Turkey with Corn Bread Kale Stuffing
 Categories: Turkey, Offal, Stuffing, Chicken, Chilies
      Yield: 8 Servings

           FOR THE STUFFING:
      2 lg Onions; chopped
      4    Ribs celery; chopped
    1/2 c  Unsalted butter
      1 bn Kale; stems discarded,
           -leaves chopped
      4 c  Corn bread
      1 tb Crumbled dried sage
     12 lb turkey, neck and giblets
           (excluding the liver)
           reserved for gravy
    3/4 c  Unsalted butter
    2/3 c  Turkey giblet stock
           FOR THE GRAVY:
    1/3 c  All-purpose flour
      1 ts Paprika; or to taste
      4 c  Turkey giblet stock
           Fresh kale leaves and
           Paprika peppers or
           bottled cherry peppers
           -for garnish

  Make the stuffing: In a large skillet cook the onions and the
  celery with salt and pepper to taste in butter over moderately low
  heat, stirring, until the vegetables are softened. Add the kale in
  batches, stirring until each batch is wilted, and cook the mixture
  until the kale is bright green. In a bowl combine the mixture with
  the corn bread, stir in the sage and salt and pepper to taste, and
  toss the stuffing gently until it is combined well. Let the
  stuffing cool. The stuffing may be made 1 day in advance and kept
  covered and chilled. (To prevent bacterial growth, do not stuff
  the turkey in advance.)

  Rinse the turkey inside and out, pat it dry, and season it with
  salt and pepper. Pack the neck cavity loosely with some of the
  stuffing, fold the neck skin under the body, and fasten it with a
  skewer. Pack the body cavity loosely with some of the remaining
  stuffing and tie the drumsticks together with kitchen string.
  Transfer the remaining stuffing to a buttered baking dish and
  reserve it, covered and chilled. Spread the turkey with 1/2 stick
  of the butter, season it with salt and pepper, and roast it on a
  rack in a flameproof roasting pan in a preheated 425F. oven for 30
  minutes. In a saucepan melt the remaining 1 stick butter and let
  it cool. Reduce the oven temperature to 325F., baste the turkey
  with the pan juices, and drape it with a piece of cheesecloth,
  soaked in the melted butter. Roast the turkey, lifting the
  cheesecloth and basting the turkey every 20 minutes, for 2 1/2 to
  3 hours more, or until a meat thermometer inserted in the fleshy
  part of a thigh registers 180F and the juices run clear when the
  thigh is pierced with a skewer. During the last hour of roasting
  bake the reserved stuffing, drizzled with the stock and 1/2 cup of
  the pan juices and covered loosely. Discard the cheesecloth and
  the trussing string, transfer the turkey to a heated platter,
  reserving the juices in the roasting pan, and let it stand,
  covered loosely with foil, for 25 minutes.

  Make the gravy: Skim all but 1/3 cup of the fat from the roasting
  pan, add the flour to the pan, and cook the roux over moderate
  heat, whisking, for 3 minutes. Add the paprika and cook the
  mixture for 30 seconds. Add the stock in a stream, whisking, bring
  the mixture to a boil, whisking, and salt and pepper to taste.
  Simmer the gravy, stirring occasionally, for 10 minutes and
  transfer it to a heated sauceboat.

  Garnish the turkey with the kale leaves and the paprika leaves.

  Gourmet November 1990

  An old recipe; cook turkey to just 155-165 F.
  
MMMMM
           

Cheers

YK Jim


... Be careful when stuffing the turkey because of the giblet snakes.

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