Roast Turkey

Name: Roast Turkey
Cuisine: French
Ingredients: a tablespoonful of chopped parsley to which a leaf of sage is added; a small tin of pâté de foie; a crushed garlic, 8 ounces of boiled chestnuts which have been peeled and sautéd in butter; a crushed garlic, 8 ounces of boiled chestnuts which have been peeled and sautéd in butter; a crushed garlic, 8 ounces of boiled chestnuts which have been peeled and sautéd in butter; 4 ounces of mushrooms sautéd in butter beforehand; 4 ounces of mushrooms sautéd in butter beforehand; the turkey’s liver; ground pepper; a tablespoonful of chopped parsley to which a leaf of sage is added; Prepare a stuffing of 6 ounces of finely chopped bacon; Prepare a stuffing of 6 ounces of finely chopped bacon; 6 ounces of loin of pork with its fat

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

Prepare a stuffing of 6 ounces of finely chopped bacon
6 ounces of

Europe
France
Main course

Method

Pound the sautéd chestnuts in a mortar, chop the bacon and pork very finely, shred the liver, and combine all the ingredients together, moistening with a little melted butter if the preparation is too stiff. Stuff the turkey, bard its breast, rub it over with salted butter, and set it in a hot oven, which should be moderated after the first half an hour. Baste the bird from time to time. It wil