This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7'
Salt and pepper turkey in- and outward. Cut up heart and liver of the turkey, mix with ground meat and chopped up mushrooms and season to taste. Put little flakes of butterfat onto the bottom of the watered claypot, stuff turkey with mixture, put turkey on butterflakes and cover with more flakes. Pour a small amount of broth over turkey (pour more every 30 minutes). Close claypot, put into preheated oven and cook for about 150 minutes at 200 degree C (392 F). As the turkey meat is low on fat you should not wait until it is crisp (= dry).
Variation: Put chestnuts into hot water until the hull can be easily removed. Fry in a pan with a bit of fat bacon and chop into very small pieces. Add 40 ml (1/6 C) of schnapps (whichever you prefer) and stuff the bird. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997
|
|
