| | Gala Stuffed Turkey
one 16 pound turkey
1/4 cup of lemon juice
salt and pepper to taste
Stuffing:
1/2 cup of butter
1 pound of ground beef
1 turkey liver, chopped
1 clove garlic, peeled and minced
1 cup of chopped celery
1 cup of chopped onion
1/4 cup of chopped parsley
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of cinnamon
1 cup of long grain rice
2 cups of water
one 8 ounce can of tomato sauce
1/2 cup of currants
1/2 cup of dry white wine
1/2 cup of chopped walnuts
1/4 cup of pine nuts
1/2 cup of butter, melted
Remove giblets from turkey, reserving liver for stuffing. Sprinkle turkey inside and out with lemon juice, salt and pepper.
To prepare stuffing, melt butter in large Dutch oven. Brown ground beef and turkey liver. Add vegetables and cook for 3 minutes. Add seasonings, rice, water and tomato sauce. Cover and simmer for 20 to 25 minutes, or until rice is tender.
While rice cooks, soak currants in wine. When rice is done, add currants and nuts to stuffing, mixing well. Cool.
Preheat oven to 325ºF.
Stuff turkey with prepared stuffing and truss. Brush with melted butter. Roast, brushing frequently with butter for 5 hours or until meat thermometer inserted in thigh of turkey registers 185ºF., remove from oven and let stand 15 minutes before carving. Place turkey slices on platter and surround with stuffing. Serves 12 to 14 |
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