IRISH-IN-UK-L Archives

From: Pat Connors <>
Subject: [Irish-in-UK] Merry Christmas roast turkey with chestnut and prunestuffing, recipe
Date: Fri, 22 Dec 2006 10:47:11 -0800

thanks to the Irish Heritage newsletter
Roast Turkey with Chestnut and Prune Stuffing
- By Darina Allen

Ingredients:
1 x 10 - 12 lb. (4½ - 5½ kg. )turkey
2 oz ( 50 gm / ¼ cup ) butter
6 oz ( 170 gm / gen cup ) onions
Salt and freshly ground pepper
1¼ lbs (570gms ) fat free streaky pork ( free range if possible)
3 oz (85gms) streaky rashers
¼ lb (110 gms / 2 cups) breadcrumbs
2 tablesp. ( 2 American tablesp. + 2 teasp.) parsley
¼ to ½ teasp. nutmeg, cinnamon and ground cloves
40 chestnuts
30 prunes soaked overnight in water or tea

Directions:

Gravy
1 pt. (20 fl oz / 2½ cups) turkey or chicken stock
Glass of port for gravy

Melt the butter, add the chopped onions and sweat on a gentle heat until
soft but not coloured.

Score the tough skin of the chestnuts round the middle on both sides.
Cover with cold water and boil for 20 mins. Remove a few at a time from
the pan, and take off the two skins. Chop half the chestnuts into ¼"
dice, leave the rest whole. Stone the prunes. Chop half of them roughly,
leave the rest whole.

Mince pork and bacon. Mix all the stuffing ingredients together, except
the whole chestnuts and prunes. Add the spices and season well. Stir in
the breadcrumbs. Stuff the bird not too tightly.

To roast, butter the bird lavishly all over. Lay it on one side of the
breast in a roasting tin. Put on a lid of double foil. Cook at 190°C
(375°F / gas mark 5), for 2 - 3 hours according to the weight of the
bird, turning it on to the other side of the breast at half time. When
the bird is almost done, remove the foil and pour off as much fat as you
can, leaving the meat juices behind. Turn the bird on to its back.
Sprinkle with salt and a little flour, then put backin the oven to brown
surrounded by the whole chestnuts and whole prunes, for about 20 mins.

Transfer bird to warm serving dish. Arrange chestnuts and prunes round
it. Skim surplus fat from the pan juices, then boil up with a glass of
port to make the sauce. Correct the seasoning and pour over the
chestnuts and prunes.

--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com

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