James Beards Favorite Roast Turkey Stuffing Recipes

JAMES BEARD'S FAVORITE ROAST TURKEY & STUFFING

JAMES BEARD'S FAVORITE ROAST TURKEY & STUFFING image

Categories turkey Roast Thanksgiving Stuffing/Dressing

Yield serves 8 -10

Number Of Ingredients 22

Ingredients

Ingredients:
18- to 20-pound turkey with the liver, gizzard, and heart reserved
1 onion, stuck with 2 whole cloves
1 sprig parsley
salt
1/2 teaspoon dried thyme
1 quart water
1/2 lemon
8 to 12 Tablespoons butter, softened
freshly ground pepper
strips of fresh or salt pork (or substitute bacon rinds)
1/4 cup flour
1/4 cup Cognac or Madeira (optional)
Stuffing:
1 to 1-1/2 cups butter
1 cup finely chopped shallots (or substitute finely chopped scallions)
1-1/2 teaspoon dried tarragon, or 3 Tablespoons fresh tarragon, finely chopped
salt
1-1/2 teaspoons freshly ground pepper
1/2 cup pine nuts
10 to 12 cups fresh bread crumbs
1 or 2 garlic cloves, finely chopped (optional)

Steps:

Make the stuffing first. Melt 1/2 cup of the butter in a heavy skillet (12 inch if possible). Add the shallots or scallions and the tarragon, and allow to cook until the shallots are just wilted. Add 1 Tablespoon of salt, the pepper and pine nuts, and then additional melted butter as needed: I should say another 1/2 cup to 1 cup, depending on the amount the shallots have absorbed. Finally, add the crumbs and toss well. Taste the mixture and, if required, add more of any of the ingredients. A clove or two of garlic may also be added to the mixture. Remove the neck from the bird, if that has not already been done, and put the neck in a 2-quart saucepan with the liver, gizzard, heart, and the onion, parsley, 2 teaspoons of salt, and the thyme. Add the water, bring to a boil and boil for 5 minutes, skimming. Then reduce the heat and simmer, covered, for 1 hour. Drain and reserve the stock for the sauce. If you like, chop the gizzard, heart, and liver to add to the sauce.

STUFFED TURKEY

Stuffed Turkey image

Provided by James Beard

Categories Rice turkey Roast Summer Parsley House & Garden

Number Of Ingredients 11

Ingredients

a 12-pound turkey
8 cups cooked rice (be sure the rice is dry and fluffy)
6 tablespoons butter plus 1/2 cup of melted butter
1 cup green onions, finely chopped
1 cup parsley, finely chopped
1 cup chicken or turkey livers, finely chopped
1 cup ham, finely chopped
1 cup pistachio nuts, finely chopped
1 teaspoon rosemary
salt and pepper to taste
1 cup Madeira or 1/2 cup cognac

Steps:

In 6 tablespoons of butter, sauté green onions and parsley. Cook for about 5 minutes. Add this to the rice. Add also chicken or turkey livers, ham, pistachio nuts, rosemary, salt and pepper, melted butter and Madeira or cognac.
Stuff the turkey lightly and sew the vent up or close it with small skewers. Remove the neck and secure the skin at the neck cavity in the same manner. Truss the bird, rub it with seasoned butter, spit it and roast it as for chicken. Baste it during the roasting with melted butter mixed with white wine, dry vermouth, Madeira or cognac.
Serve this turkey with a giblet sauce and a large bowl of ice on which you have arranged an assortment of raw vegetables. Pass olive oil flavored with anchovies and anise seeds as an accompaniment. A happy wine choice for this dinner would be a really good rosé, nicely chilled, of course. For dessert a fine big sponge cake over which you have poured crushed strawberries with Grand Marnier.

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