Dinde Truffée

Stuffed Turkey

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take a well-fattened turkey. Get a pound of truffles, clean them well, peel them and cut them in small pieces; boil the skins for two minutes in a glass of sherry. Mince them together with two pounds of sausage meat, season well, add the pieces of truffle and stuff the bird. Roast in the ordinary way. Remove the fat before serving the gravy.