Colin Cowie’s Stuffed Turkey with Delicious Nut-Filled Stuffing
1. Cut cauliflower and carrots and set aside.
- 2. In small mixing bowl, add eggs and flour and whisk until smooth.
- 3. In a large saucepan add chicken stock, bouillon cube, bouquet garnis, and bay leaf and bring to a boil, then reduce heat to simmer, approximately 10 minutes. Remove bouquet garnis and bay leaf.
- 4. Add cauliflower and carrots and bring to a boil, approximately 10 minutes. Do not overcook. Reduce heat to simmer and slowly stir in egg and flour mixture.
- 5. Place yogurt in small mixing bowl and add 3-4 tablespoons of the liquid from soup and mix until smooth. Slowly stir yogurt mixture into soup. Bring to a boil and reduce heat immediately.
- 6. Add fresh ground pepper and salt to taste. Garnish with chopped parsley and fresh Parmesan cheese.
Recipe #2 and #2A
Succulent Roasted Turkey (Serves 10)
The secret to moist meat is butter under the skin and cheesecloth on top.
16-18 lb. turkey, frozen or preferably, fresh
12 ounces (3 sticks) unsalted butter, softened slightly
2 Tablespoons salt
2 teaspons freshly ground black pepper
2 cups white wine (not cooking wine)
2-4 cups chicken broth
1 package cheesecloth
3 ft. twine
2 each carrots, cut into 1” pieces, stalks celery, cut into 1” pieces, onion, cut into 8 wedges
4-6 Tablespoons arrowroot or flour
If turkey is frozen, begin thawing 3-4 days before roasting by placing it in the refrigerator in its original wrapping.
1. To prepare the turkey: remove the contents of the cavity and discard. Rinse turkey in cold running water and dry thoroughly. Beginning at the edge of the large opening, loosen the skin over the breast and then carefully slip one hand under the skin, reaching all the way over the leg and the thigh, loosening the skin as you go. With your hand, slip the butter under the skin and distribute evenly. Sprinkle the turkey, top and bottom, generously with salt and pepper. [If preparing turkey 1-2 days ahead, omit the salt and wrap loosely and refrigerate at this point.]
- 2. To roast the turkey: preheat oven to 350 degrees F.
- 3. Place carrots, celery and onion in a large, non-reactive roasting pan (lined with aluminum foil). Place the turkey on top of the vegetables. Fill cavity of turkey with stuffing and truss with twine so that the wongs and legs are tightly bound.
- 4. Pour the wine and stock into a large bowl. Unfold the cheesecloth and cut a portion large enough to cover the turkey with 5-6 folded layers. Slowly submerge the cheesecloth into the wone/broth mixture to soak completely. Lift the cheesecloth out carefully (do not squeeze), and drape over the turkey. Pour the rest of the broth mixture into the bottom of the pan. Place in oven and roast for apporximately 15-18 minutes per pound, or about 4.5 hours. Every 30-40 minutes, baste the cheesecloth-covered turkey with pan juices and the remaining broth/wine mixture.
- 5. After 3.5 hours, remove cheesecloth, baste bare turkey and continue roasting about 1 hour more. The turkey will become a deep golden brown. Baste 1-2 times more during the last hour. Test for doneness by making a small incision in the deepest part of the thigh. The juices should run clear. If your turkey is all natural or free-range, the meat will naturally be a slight shade of pink. The juices, though, should run clear. When done, transfer turkey to cutting board to rest for 15 minutes before carving.
TIP: When using an instant-read meat thermometer, insert into the thickest part of the thigh (if you hit bone, insert again.) When it reads 180 degress F, the turkey is done.
Thousand Nut Stuffing
The best of the best…trust me!
2 large bags, or 3 boxes dried bread stuffing or seasoned bread croutons
8 Tablespoons (1 stick) unsalted butter
2 cups chopped (1-2 large) yellow onion
2 Tablespoons finely chopped garlic
1.5 cups thinly sliced celery
1.5 cups finely chopped carrots (peel before chopping)
1 cup toasted macadamia nuts
1 cup pistachio nuts
1 cup toasted walnut pieces (or pecans)
1 cup toasted almond slivers
3 Tablespoons dried sage
1-pound pork sausage meat (uncooked)
4 cups chicken stock
salt & pepper to taste
- 1. Place bread or croutons for stuffing in a large bowl and set aside.
- 2. In a large pan, melt butter over medium-high heat. Add onions, garlic, celery, carrots and salt and pepper to taste. Cook, stirring occasionally, until softened, 5-6 minutes. Add to bowl of bread with remaining ingredients, except chicken stock. Stir and toss ingredients, breaking up sausage into small chunks as you go. TIP: The stuffing can be prepared to this point 1 day ahead and refrigerated.
- 3. Add 3 cups chicken stock and stir in until well mixed. Add 1 more cup of stock and stir well. If the mixture seems too dry, add more stock until desired moistness is reached.