pieczony indyk (roast turkey), mark's
Mark's original Polish family recipe for Turkey, and the stuffing. I omitted the part about the turkey being "freshly stolen", although it does make me laugh. I have my version of his stuffing posted separately in JAP. I really enjoy making it, and everyone seems to like eating it! :)
No Image
prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 1 tom turkey, 14-16 pounds
- 2 tablespoons salt
- 1/2 cup butter, unsalted
- 1 whole turkey liver, finely chopped
- 6 slices white or oat bread, soak in milk, squeeze
- 2 tablespoons butter, melted
- 3 eggs, separated
- 1/2 cup raisins
- 3 tablespoons almonds, peeled, finely sliced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon dill
- 1/2 teaspoon brown sugar
- 1 cup breadcrumbs
- milk, whole, as needed
How To Make pieczony indyk (roast turkey), mark's
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Step 1Sprinkle the turkey with salt, rub with butter Chop the liver VERY finely. Stuffing: 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.
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Step 2Notes: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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