Pieczony Indyk (Roast Turkey), Mark's
I have my version of his stuffing posted separately in JAP. I really enjoy making it, and everyone seems to like eating it! :)
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1tom turkey, 14-16 pounds
1/2 cbutter, unsalted
1whole turkey liver, finely chopped
6 slicewhite or oat bread, soak in milk, squeeze
2 Tbspbutter, melted
3 Tbspalmonds, peeled, finely sliced
1/2 tspbrown sugar
·milk, whole, as needed
How to Make Pieczony Indyk (Roast Turkey), Mark's
- Sprinkle the turkey with salt, rub with butter
Chop the liver VERY finely.
Mix the bread with liver, butter, egg yolks, raisins, almonds,
and spices. Beat the egg whites until stiff. Add to the stuffing
alternately with bread crumbs. Add milk if needed.
The resulting stuffing should have a somewhat creamy consistency.
Stuff the neck and body cavities.
Close with skewers.
Place the bird in an oven preheated to 450F
Reduce heat to 350F. Roast 25 minutes per pound.
- Notes: My feeling is that you never have quite enough stuffing with this recipe. Adequate, but it's not going to hurt to increase the proportions a little and have some extra.