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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: Alison J Wyld <alisonjw@spider.co.uk>
Date: 22 Apr 1992 14:39:12 GMT
Subject: MEAT: Pavo a la Catalana (Turkey stuffed with dried fruit and nuts)
References: <29EEEFBE.12D6@mthvax.cs.miami.edu>
Summary: Re: REQUEST: Sweet Turkey Stuffing
Archive-Name: recipes/meat/pavo-catalana
Keywords: recipe meat pavo catalana
Followup-To: rec.food.cooking
Organization: Spider Systems Limited, Edinburgh, UK.
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F57AA9.0731@mthvax.cs.miami.edu>
In article <29EEEFBE.12D6@mthvax.cs.miami.edu>
dlb5404@tamsun.tamu.edu (Daryl Biberdorf) writes:
>I had some turkey stuffing once that used 'sweet' items like prunes,
>dates, raisins, etc plus cinnamon and such instead of the traditional
>sage-based stuffings. Does anyone have any recipes for this sort of
>stuffing?
Claudia Kale posted this on rec.food.cooking just before Christmas. As
she's on holiday I'm taking the liberty of posting it. I used it for
my Christmas turkey, and its gorgeous. Baste liberally in the last
half hour or so, and you get lovely caramelised turkey skin.
I did use the sausage.
alisonjw@spider.co.uk
Pavo a la Catalana
(turkey stuffed with dried fruit and nuts)
serves 6-8
1 turkey, preferably a hen, about 9 lb.
salt and pepper
butter or dripping for roasting
stuffing:
12 oz. sausage meat*
4 oz. chopped onion
4 oz. blond raisins (sultanas)
5 oz. chopped, pitted, dried prunes
5 oz. chopped, pitted, dates
5 oz. chopped, dried apricots
5 oz. chopped, dried figs
2 oz. whole almonds (blanched or not, take your pick!)
2 oz. pine nuts (pignoli)
4 fl. oz. port (or substitute brandy)
Fry the sausage meat gently with the chopped onions, drain off the fat
that tries out. Stir in the dried fruits, nuts, pine nuts, salt and pepper
to taste, and the port. Mix it well and stuff the washed and dried turkey.
Truss the turkey, rub with butter or dripping and roast in the way you
normally do a turkey, allowing 20 minutes per pound of bird in a
two-phase oven: have the oven at 425F (220C) when you first put the
bird in. IMMEDIATELY turn the oven down to 325F or 170C, and leave it
at that temp for the duration of roasting.
* NOTE: I deviated from this recipe in only one item: I used lean ground
(minced) pork instead of sausage, and then added in some sage and
pepper and a bit of nutmeg to compensate for the lack of sausage
spicing in the pork. I did it because it's less fatty, and I
was afraid of killing my dinner guests with a stuffing that was
already quite rich with dried fruit and port if I used sausage.
This should make just the right amount of stuffing for a 9 lb. bird;
incidentally, this is the first time (out of at least 30 other stuffing
incidents) that the entire amount of stuffing fit neatly and completely
into the bird with no part of the bird left unstuffed and no homeless
stuffing! I always said I'd drop dead of shock if this ever happened to
me, so this may be my last posting...