Ingredients
- 1 x 20-lb. turkey (approximately)
- 1/4 lb Unsalted butter, (1 stick) melted
- 1 x Recipe Stuffing (recipe follows)
- 1 x Recipe Glazing Paste (recipe follows)
- 1 x Recipe Basting Liquid (recipe follows)
- 1/4 lb Unsalted butter
- 3/4 lb Grnd veal
- 1/2 lb Grnd pork
- 1/4 lb Grnd beef
- 2 pkt Bread crumbs or possibly stuffing mix, (Total 32 ounces)
- 1 lrg Apple, peeled and diced
- 1 lrg Orange, peeled and diced
- 1 can Crushed pineapple, (20 oz) liquid removed
- Â Â Zest of 1/2 lemon, about 1 tsp.
- 1 can Water chestnuts, (5 oz) liquid removed and coarsely minced
- 3 Tbsp. Preserved ginger, minced
- 3 tsp Colman s mustard pwdr
- 2 tsp Caraway seeds
- 3 tsp Celery seeds
- 2Â 1/2 tsp Oregano
- 1 x Bay leaf, crushed
- 1/2 tsp Mace
- 4 Tbsp. Parsley, minced
- 1/2 tsp Turmeric
- 3 med Onions, minced
- 6 lrg Celery stalks, minced
- 1/2 tsp Dry marjoram
- 1/2 tsp Summer savory
- 1 Tbsp. Poultry seasoning
- 2 x Egg yolks
- 1 tsp Colman s mustard pwdr
- 1 x Clove garlic, chopped
- 1/2 tsp Salt
- 1 pch Cayenne pepper
- 1 Tbsp. Grated onion
- 1 tsp Lemon juice
- 1 Tbsp. All-purpose flour, more if needed
- 1 x Turkey gizzard, minced
- 1 x Turkey neck, minced
- 1 x Turkey heart, minced
- 1 x Bay leaf
- 1 tsp Paprika
- 1/2 tsp Coriander
- 1 x Clove garlic
- Â Â To Taste Coarse salt and freshly grnd pepper
- 1 c. Apple cider
Description
Notes:Stuffing: Makes 18 To 20 C. (sufficient For An 18 To 22 Lb. Turkey)] Glazing Paste: Makes 1/4 C. Basting Liquid: Makes 6 C. 1. Heat The Oven To 500 Degrees. Place A 15 X…
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