DAD'S HOLIDAY TURKEY(Originally “invented” in the mid-60's)
(with Stuffing)
This recipe was devised after watching Julia Child on television over 35 years ago. Over the years I have refined it--with suggestions from friends and relatives. It is traditional yet different. And, certainly makes a holiday dinner memorable. [I have even made variations using chickens and pheasants.] I have even done it using chickens on local TV. . .sent out the recipe to a number of people who called in for it!
Ingredients:
1--20-24 lb. Turkey(Boned--See Below)
10 cups--Diced Potatoes(Pieces should be approximately 3/8"-1/2")
1-1/2 lbs.--Cubed Beef[Chuck Roast](Pieces should be approximately 1/2")
1-1/2 lbs.--Ground Sausage(Diced Pork Butt Roast may be substituted)
1/2 lb.--Diced Kielbasa(Polish Sausage--Pieces should be approximately 3/8"-1/2")
2 Loaves--Dried French Bread(Diced)
1 cup--Diced Celery(include leaves)
1 cup--Diced Onion
1 cup--Diced Apple
1-1/2 cup--Raisins
1-1/2 cup--Grated Carrots
Ground Pepper
Salt
Olive Oil
Worcestershire Sauce
Paprika
Parsley, Sage, Rosemary and Thyme(Which can be found at any "Scarborough Faire".)
[You should also have some heavy upholstery thread(cotton twine or kite string works as well)and a curved upholstery needle. Any "Five and Dime" will have the necessary items for less than a buck or two-- I am using the same needle and spool of thread I bought over 20 years ago!]
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I. Bone the Bird(Allow about 45 minutes to an hour if you have never boned a bird before).[Remove the "gobs' of fat just inside the bird's rear end.
Make a "stock" by boiling this fat and the turkey giblets in a sauce pan(with salt and pepper) for about 30-45 minutes.]
How to do it: I use two knives(an ordinary dull-bladed table knife; and, a very sharp boning knife with a six inch blade--a sharp paring knife works quite well).
Place the bird on a cutting board, breast down. Then, with the sharp knife, cut a deep slit down the back of the bird, exposing the back-bone. Using the table knife, begin scraping the flesh away from the carcass bones. If it doesn't scrape away easily, use the sharp knife to cut the flesh by holding the blade tight against the bone and use a scraping motion while peeling back the flesh.(Once you get started you will find it is easier to do than it is for me to describe.)
When you come to the joints(wings and legs), cut the cartilage between the bones and then turn the member "inside out" by "peeling" the meat down the bone. [There are a number of tendons in the legs. Grip the tendon firmly with a pair of pliers, then "pinch" your fingers together on the tendon and pull the tendon through your fingers. The meat should slide off rather easily.]
BE CAREFUL NOT TO CUT THROUGH THE SKIN. As you progress, the bird will begin to spread out and look like it was hit by truck. Not to worry!
The breastbone is the toughest part. But, it also means that you are just about done. Carefully continue the scraping and the meat will come loose except for the very "pinnacle" of the breastbone. I usually "cheat" at this point and very carefully CUT THE BONE ITSELF so as not to break the skin. If you are careful only a thin piece of cartilage will be left adhering to the skin..
"Fold" the bird up and place it in the roaster pan. Set it aside for the moment.
II. Prepare the stuffing:
Have at the ready two large(8-10 qt.)mixing bowls(because there is going to be a lot of stuffing!). "Crumble" the ground sausage into a hot 12" skillet. Stir often until "pink" disap-pears. When done, pour the sausage through a sieve and press the meat to remove as much grease as possible. Pat dry with a paper towel. Cook the kielbasa for 3-5 min. and strain the grease from meat just as you did the sausage. Place both into a bowl and set aside.
Heat 3 tblsp. olive oil in a 12" skillet. Add the beef cubes, paprika, salt and pepper, and stir-fry until "pink" disappears. Remove from pan and add to the sausage and kielbasa mixture.
Heat a bit more olive oil in the skillet and lightly brown the onions. Add the celery and 1/4 tsp. Worcestershire Sauce. Saute for 3-5 min. Remove from pan and add to meat mix.
Combine ALL the meat, bread, potatoes, onions, celery, apples, raisins, carrots by placing equal portions into each mixing bowl. Add seasonings. Mix thoroughly. Add enough stock to each bowl so as to moisten lightly.
III. Stuffing "Tom":
Place the boned bird on a small rack in the roaster pan and "re-arrange" it into a "semblance" of its former shape(The rack will be of GREAT help when you take the bird out of the roaster and place it on a platter!--If your rack does not have handles, tie some string or light wire to the rack). Using your needle and thread, stitch up the bird. Be sure leave an opening large enough to get your hand inside.
Fill up the bird with stuffing. Push it up inside the legs and wings. As you fill it, push it into a more bird-like shape. Complete the packing(pack him FIRMLY, but be careful not to break the skin). (The skin will stretch to accomodate a fair amount of stuffing.) Finish the stitching to close him up. When you have finished, the bird should be easily formed to appear as though he still had his bones.
IV. The Remaining Stuffing:
Place the remaining stuffing into a Pyrex or Corning Roaster(These can be used to serve the stuffing to the table without having to transfer to another dish). This stuffing should be a bit more moist than what went into the bird. Into 2-3 beaten eggs, add 1/4 cup of flour. Beat smooth with a whisk. Mix into stuffing. Cover with a lid and roast about 2 to 2-1/2 hours at 325N.
V. Roasting:
Cover the bird loosely with a sheet of foil, tucked in to cause juice to drip back into the roaster pan. Place a meat thermometer so it can be read easily. Place the bird into a pre-heated 325N oven. Roast until thermometer says bird is done(approx-imately 2-1/2 to 3 hours--depending on the size of the bird, etc.).
Baste approximately every 20-30 minutes. Remove foil during final 15-20 minutes if you feel the bird should LOOK more brown.
Vi. Making gravy:
Combine the remaining stock with the drippings(from the bottom of the roaster) into a 1-1/2 qt. sauce pan over a low heat. Put 3 oz.(dry measure) of corn starch into an 8 oz. measuring cup. Add water SLOWLY while mixing with a small whisk or fork until the mixture is SMOOTH; then add slowly, while "whisking" to the heated stock.(If you do this properly, your gravy will be "lump-free").
VII. Serving:
The turkey can be sliced straight through. Each slice will have a "ring" of white and dark meat surrounding a "center" of stuffing. Add a bit of gravy--or, not, as each person chooses. Enjoy!
VIII. If you enjoy wine with your turkey, try a medium-dry sparkling wine(such as Korbel Brut). A white Zinfandel is also very good. Non-drinkers might like a sparkling Catawba or Martinelli's sparkling apple cider.
ENJOY!!!
