pieczony indyk (roast turkey)
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This was Mark's family recipe, and he notes that he feels you can never have quite enough stuffing with this recipe--it is adequate but won't hurt to increase the portions a little to have some extra. I don't cook stuffing in the bird, and prefer the craisins to raisins. My hubby would prefer neither!
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yield
12 serving(s)
method
Bake
Ingredients For pieczony indyk (roast turkey)
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14-16 lbtom turkey
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2 Tbspsalt
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1/2 cunsalted butter
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1whole turkey liver, finely chopped (i omit)
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6 slicewhite or oat bread soaked in milk, drained (i used white)
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2 Tbspmelted butter
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3eggs
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1/2 craisins (i used craisins)
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3 Tbspsliced almonds
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1/4 tspnutmeg
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1/4 tspground cloves
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1/4 tspdill
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1/2 tspbrown sugar
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1 cbreadcrumbs
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whole milk
How To Make pieczony indyk (roast turkey)
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1Sprinkle turkey with salt, rub with butter. Chop liver VERY FINELY. Mix bread with liver, butter, egg yolks, raisins, almonds and spices. Beat egg whites stiff. Add to stuffing alternately with bread crumbs. 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 at 450 degrees. Reduce heat to 350 degrees and roast 25 min per pound.
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2I make just the stuffing, without the livers, in a pan on its own, and bake at 350 until done. I have even taken it to the in laws for Thanksgiving, in one of those 9x13 or bigger disposable pans.
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