5 kg turkey, without offals
1 turkey liver, chopped
1 and 1/2 dessertspoon salt

500 gr minced veal meat, without fat
175 gr breadcrumbs
1 soupspoon parsley, chopped
1/4 lemon rinde, grated
1 teaspoon salt
1 teaspoon black pepper
1 egg, beaten

60 gr butter
1 medium size onion, finely chopped
1 clove garlic, crushed
2 souspspoons grated celery
125 gr salami, chopped
125 gr sausage, chopped
125 gr raisin, marinated in 3 soupspoons cognac for 30 minutes
75 gr almond, crushed
1/2 glass dry white wine
1 dessertspoon salt
1 teaspoon black pepper
125 gr rice, washed, kept 30 minutes in cold water

4 parsley stalks
A pinch thyme
1 bay leaf

– Place offals except the liver, salt and a bouquet garni in a small saucepan, cover with water. Bring water to boil over high heat, skim the surface.
– Lower heat, cover lid and let stand for 1 hour.
– Remove from heat. Pour through a fine strainer into a bowl until 100 gr. Discard, removed on strainer. Spoon off any fat that solidified on surface.
– Put breadcrums, parsley, lemon rind, salt, and black pepper into a large bowl. Mix together with a fork. Add egg and 3 soupspoons offals liquid. Stir well.
– Melt 60 gr butter in a large size saucepan over moderate heat. Add onions, garlics, celery, salami, sausage and chopped liver. Roast for 5-6 minutes, stirring continually until onios soft and gold.
– Add the raisin,almond, wine, salt, pepper and bouquet garni. (Tie together herb springs with a piece of string or place in a muslin bag, if string is used the bouquet garni can be tied to the pan handles for easy removal.) Bring water to boil stirring continually and cook for 20 minutes.
– Remove from heat. Pour into a large bowl. Add rice and stir with a fork.
– Stuff the meat filling to turkey’s neck with a wooden spoon. Stitch up.
– Stuff the rice filling to turkey’s karin bosluguna with a wooden spoon. Stitch up.
– Put stuffed turkey onto an oven dish or a high-sided skillet.


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