• 1 turkey
• 1 lb. sausage meat stock or water
• 2 onions
• 2 carrots
• 1 small turnip
• bouquet garni
• salt

Garnish

• Veal forcemeat
• boiled celery
• egg and breadcrumbs

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 2½ 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.