Stuffing
for a small Turkey:
200 g Liver from a turkey (diced in 1/2 ") 7 oz
120 g clear butter 4 oz.
180 g chopped onions 6 oz.
120 g bacon, cut in julienne 4 oz.
4 garlic cloves-finally chopped
350 g fresh bread crumbs 12 oz.
Fresh Parsley, thyme, marjoram & rosemary plus salt & pepper to season.
1. In a saute pan, using very hot butter, pan-fry liver until brown, add salt & pepper
and remove.
2. Using the same butter, pan-fry onions until yellow. Add bacon and smother
until wrinkled, add the garlic and stir.
3. Mix in bread crumbs, liver and all herbs to your taste and liking, let cool.
I always roast my turkey for an hour, remove it from the oven and add the stuffing.
This is much safer to avoid bacteria development. If you don't have a meat thermometer,
stick a fork in the thickest part of the thigh , you will be able to see if clear
juice escapes, the bird is finish. Should the liquid still have some blood, keep
on roasting. The secret of a fine moist bird is the constant basting with a good
stock you made from the wings and neck or use a red wine. After a hot roasting
for the first hour, turn down the oven to 300 o F and cover it with foil.
The day before you can prepare Duchesse Potatoes, keep refrigerated
and bake 10 min. before dinner is served.
Yield: 4 servings
450 g peeled Yukon gold potatoes 1 lb.
cut into large cubes
2 egg yolks to taste salt & white pepper & pinch of nutmeg.
You may also add some peeled cooked carrots, fresh garlic, chopped parsley, turnips
or parsnips and make a variety of different Duchess potatoes.
1. Cook potatoes & if you desire, other vegetables in salted water until
tender. Drain well, let dry up for a few min. and put through a ricer.
2. While still hot season and work in the egg yolks, work with a spatula until
smooth.
3. Place in a piping bag with a large star tip and pipe on a greased & floured
baking sheet to round 1" high cookie shape. Bake in hot oven when ready
to serve.
A nice addition to your Christmas dinner is some Turnip Stuffed Tomatoes
Again you can prep. These a day or two before your dinner.
680 g Rutabaga, peeled, cut in 1" cubes. 24oz.
1tsp Salt, 1 tbsp olive oil, 1 tbsp. Butter, 2 egg yolks, 1 tbsp. brown sugar
or maple syrup, 1/4 tsp. Mace & salt -pepper to taste.
1. Cook turnips until tender, drain well, mash and season.
2. Take 8 med. Tomatoes, ripe, but firm. Scald by dipping in boiling water for
a few seconds, remove and cool in ice water immediately.
3. Peel & cut the top off, scoop out the seeds, place tomatoes on a oiled
pan and stuff with the turnip puree. Decorate with some green peas and finish
baking in a hot oven for a few min.
Bon Appetite, yours, Chef Georg.
|
