Turkey Galantine

Name: Turkey Galantine
Yield: Serves 16-18 as an appetizer or light main course
Cuisine: France
Ingredients: 1 tsp ground allspice; ¼ cup/60 g pistachios, blanched; 1 onion, chopped; 1 tbsp butter; 2 qt/2 l veal or chicken stock; calf’s or pig’s foot, split and blanched; ½ lb/250 g chicken livers, including liver from bird; 4 oz/125 g ground pork fat; ½ lb/250 g ground veal; salt and pepper; ½ lb/250 g ground pork; 2 qt/2 l aspic made from turkey cooking liquid; ½ cup/125 ml sherry; 1 clove garlic, crushed; ½ lb/250 g thickly sliced cooked tongue, cut in strips; ½ lb/250 g thickly sliced cooked ham, cut in strips; ½ cup/125 ml white wine; A 6-7 lb/approx 3 kg turkey; 1 egg, beaten

Preparation info

Serves
16-18
as an appetizer

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Decoration for a galantine should be simple so that the patterned slices can be seen clearly. A layer of aspic will help prevent drying and give the galantine an attractive shine.

Ingredients

A 6-7 lb/approx 3 kg turkey
½ lb/250

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Bone the turkey, reserving the bones. Carefully remove the flesh from the skin, keeping the skin in one piece (see Boning by the glove method.) Cut the breast into strips. Toss them with the ham and tongue, half the sherry, salt and pepper. Leave to marinate ½-1 hour.
To make the stuffing: work the remaining turkey mea