Roast Turkey a la Perigord

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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For this purpose choose a fine young hen turkey; make an incision at the back of the neck, and through this take out the entrails, as the turkey looks so much nicer than when otherwise cut. Cut away the vent, and sew up the place with coarse thread; singe off the hairs and scald the legs to get off the black skin, if the skin is black, as it sometimes is. The neck should be cut off close into the back, and the crop left entire; some cooks can do this and some think it too much trouble. Break the breast bone and take it out. Lay a little salt on the turkey, and cover it up, while you prepare the stuffing. Wash three pounds of truffles, if the hen turkey is a large one; if it is small two pounds will do. Peel the truffles and slice them; throw them into water, and scald them; add two pounds of fat ham, or bacon, also the turkey liver, and a quarter of a pound of veal liver; season this with pepper, salt, nutmeg, chopped thyme, and a clove of garlic. Set the stew-pan, containing all these ingredients, on a slow fire, and let them cook for an hour, stirring them occasionally, with a wooden spoon. Mash them all up and let it get cool; when cool, stuff the turkey full of the truffle dressing, and fill the crop also; sew it up carefully, and tie it with a string, then truss the turkey, and if time allows, put it away for the next day. It should then be roasted, keeping it well basted with the liquor the truffles were boiled in, and butter added to it.