Daily Recipe 11/27/03 : Roast Stuffed Turkey
New York City

Roast Stuffed Turkey recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/27/03 : Roast Stuffed Turkey
"Roast Stuffed Turkey"
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About 12 pound hen turkey
1 quart soft bread crumbs
Grated rind of 1 lemon
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon nutmeg
Butter or margarine, melted
Turkey liver, gizzard, and heart
All purpose flour
1 egg, hard cooked, discard white
2 cups hot water

Rinse inside of the turkey well, drain. Combine the bread crumbs, lemon rind, pepper, salt, and nutmeg with 1/2 cup of melted butter. Fill the cavity with the bread mixture. Brush the turkey with melted butter.  Roast at 325 degrees for about 4 hours.  Baste occasionally with more butter and pan drippings. Meanwhile, cook the liver, gizzard, and heart in a small saucepan in boiling water. Remove the liver when cooked, about 5 minutes;  continue cooking the gizzard and heat until tender, about 45 minutes.  Rub the liver with 2 tablespoons of flour to make a smooth paste.  Chop the gizzard and heart fine and add to the liver paste.  Add the egg yolk, and salt and pepper to taste.  Skim fat from the drippings and add the liver mixture to the remaining drippings. Blend in the hot water.  Turn into a small saucepan, simmer for 10 minutes, stirring frequently. Serve with the turkey.  Makes about 20 servings.
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