Cold Roast Turkey Pecan Stuffing Recipe
Ingredients
| 1 6-lb. turkey, ready trussed unsalted butter | ||
| Stuffing | ||
| Onions | 3 Medium | |
| Butter | 3 Ounce | |
| 4 thick slices stale bread | ||
| Milk | 8 Ounce | |
| Cooked ham | 6 Ounce, chopped | |
| Shelled walnuts | 6 Ounce | |
| Eggs | 4 , boiled | |
| Parsley | 6 Tablespoon, chopped | |
| Liver sausage | 1/4 Pound | |
| Brandy | 4 Ounce | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
Directions
Stuff the bird just before roasting.
Rub it well with softened unsalted butter.
Salt and pepper the bird only when it has browned.
Place on a greased rack, breast-side up, uncovered in a roasting pan.
Put in an oven pre-heated to 450°F, Reg 8.
Reduce heat immediately to 350°F, Reg 4.
Baste frequently with pan drippings.
Cook until tender.
Allow 25 minutes to the lb. Remove from oven.
Cool.
Wrap in silver foil and store in refrigerator.
To serve, carve the bird, place on the serving dish surrounded with spoonfuls of the stuffing.
Serve with Belgian Endive and Roquefort Salad.
Pecan Stuffing: Peel and chop 3 medium onions finely.
Chop turkey liver.
In a saucepan melt 3 oz. butter.
Add the onions and turkey liver.
Simmer for 10 minutes on medium heat, stirring from time to time.
Do not let it brown.
Remove the crusts from 4 thick slices of stale bread.
Soak in 8 oz. milk.
Squeeze out carefully until dry.
Crumble.
Chop fine, enough cooked ham to make 1 cup or 6 oz. Shell and chop fine 6 oz. pecan nuts or walnuts.
Peel and chop fine 4 hard-boiled eggs.
Chop fine enough parsley to make 6 tablespoons.
Mix all together in a bowl.
Add the onions and bread.
Mix well.
Add 1/4 lb. liver sausage chopped into small bits.
Mix again.
Season to taste with salt and freshly ground pepper.
Moisten with 4 oz. brandy.
Rub it well with softened unsalted butter.
Salt and pepper the bird only when it has browned.
Place on a greased rack, breast-side up, uncovered in a roasting pan.
Put in an oven pre-heated to 450°F, Reg 8.
Reduce heat immediately to 350°F, Reg 4.
Baste frequently with pan drippings.
Cook until tender.
Allow 25 minutes to the lb. Remove from oven.
Cool.
Wrap in silver foil and store in refrigerator.
To serve, carve the bird, place on the serving dish surrounded with spoonfuls of the stuffing.
Serve with Belgian Endive and Roquefort Salad.
Pecan Stuffing: Peel and chop 3 medium onions finely.
Chop turkey liver.
In a saucepan melt 3 oz. butter.
Add the onions and turkey liver.
Simmer for 10 minutes on medium heat, stirring from time to time.
Do not let it brown.
Remove the crusts from 4 thick slices of stale bread.
Soak in 8 oz. milk.
Squeeze out carefully until dry.
Crumble.
Chop fine, enough cooked ham to make 1 cup or 6 oz. Shell and chop fine 6 oz. pecan nuts or walnuts.
Peel and chop fine 4 hard-boiled eggs.
Chop fine enough parsley to make 6 tablespoons.
Mix all together in a bowl.
Add the onions and bread.
Mix well.
Add 1/4 lb. liver sausage chopped into small bits.
Mix again.
Season to taste with salt and freshly ground pepper.
Moisten with 4 oz. brandy.
Chef
