Roast Stuffed Turkey Recipe
Ingredients
| Turkey | 1 Pound | |
| Salt | To Taste | |
| black pepper | 1 | |
| Turkey giblets, chopped | ||
| 2 medium-size onions, peeled and chopped | ||
| 1/4 cup tarragon vinegar | ||
| Olive oil | 1/4 Cup (16 tbs) (For Stuffing) | |
| Garlic | 6 Clove (5gm), peeled (For Stuffing) | |
| Parsley | 3 Tablespoon, chopped (For Stuffing) | |
| Bread crumbs | 1 1/2 Cup (16 tbs), dried (For Stuffing) | |
| Walnuts | 2 Tablespoon, chopped (For Stuffing) | |
| Raisins | 2 Tablespoon (For Stuffing) | |
Directions
Wash the giblets and simmer them in water to cover for 20-30 minutes to make a rich stock.
Heat the oven to 300°F Wash the bird thoroughly, then dry and weigh it.
For the stuffing: Combine giblets, green chiles, onions, tarragon vinegar, olive oil, garlic, parsley, and red chiles in a food processor.
Coarsely chop the mixture.
Blend the bread crumbs thoroughly into the giblets mixture, then mix in the walnuts and raisins.
Rub inside with salt and fill with stuffing.
Some cooks insist on sewing up the opening, but I am always in such a rush I don't have time.
Sprinkle with lots of black pepper, at least 1 tablespoon.
To prevent the turkey from drying, cover it with cheesecloth moistened in the giblet stock to hold in the moisture.
Roast the turkey for 20 minutes a pound, basting frequendy with the giblet stock.
Heat the oven to 300°F Wash the bird thoroughly, then dry and weigh it.
For the stuffing: Combine giblets, green chiles, onions, tarragon vinegar, olive oil, garlic, parsley, and red chiles in a food processor.
Coarsely chop the mixture.
Blend the bread crumbs thoroughly into the giblets mixture, then mix in the walnuts and raisins.
Rub inside with salt and fill with stuffing.
Some cooks insist on sewing up the opening, but I am always in such a rush I don't have time.
Sprinkle with lots of black pepper, at least 1 tablespoon.
To prevent the turkey from drying, cover it with cheesecloth moistened in the giblet stock to hold in the moisture.
Roast the turkey for 20 minutes a pound, basting frequendy with the giblet stock.
Chef
