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On holidays, I like to serve a small roasted turkey with whole wheat bread stuffing. Iflavor the stuffing with golden raisins and dried mushrooms, which have a highly concentrated taste. Be sure to use the soaking liquid from the mushrooms to moisten the stuffing. Begin by roasting the turkey, breast side up, at a high temperature for about 30 minutes, or until the skin is brown and crisp. Turn the turkey over, reduce the heat, and continue roasting it upside down (so that the juices flow through the breasts). Near the end of the cooking time, invert the turkey again, to rebrown the breast skin 1 11-pound turkey 2 cups water 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 onions (about 12 ounces), peeled and cut into I -inch dice 10 cloves garlic, unpeeled STUFFING 3/4 cup dried mushroom pieces, preferably cépe (about 3/4 ounce) I 1 1/2 cups warm water 2 tablespoons virgin olive oil 2 tablespoons canola oil 1 medium onion (6 ounces), peeled and finely chopped (I cup) 1 to 2 stalks celery (white, from inside), chopped (1/2 CUP) 1/2 teaspoon herbes de Provence 3 cloves garlic, peeled, crushed, and finely chopped (2 teaspoons) 6 slices (about 7 ounces total) sprouted wheat bread (whole wheat bread made with wheat kernels) 1/3 cup golden raisins 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon potato starch dissolved in 1 tablespoon water 1 tablespoon soy sauce FOR THE TURKEY Reserve the turkey liver for another use, and place the neck, gizzard, and heart in a saucepan with 2 cups of water. Bring to a boil, cover, reduce the heat, and cook over low heat for about I hour. 2. Preheat the oven to 425 degrees. 3. Drain the turkey parts, reserving the cooking liquids and the solids separately. (You should have about I 1/2 cups of cooking liquid.) Set aside. Pull the meat from the neck bones, and cut it with the gizzard and heart into a 1/4 dice. Place in a bowl, and reserve. 4. Sprinkle the turkey inside and out with the salt and pepper, and place it breast side up in a large roasting pan. Bake for 30 minutes. 5. Using pot holders, turn the turkey breast side down. Arrange the onions and garlic cloves around it. Reduce the oven temperature to 350 degrees. Return the turkey to the oven, and cook for I 1/2 hours. Then add the I 1/2 cups reserved cooking liquid (from the neck, gizzard, and heart), turn the turkey breast side up, and continue cooking for 1/2 hour longer to brown the breast. Turn the oven off, transfer the turkey to an ovenproof platter, and return it to the warm oven to rest. FOR THE STUFFING 6. Preheat the oven to 400 degrees. 7. Soak the mushrooms in a bowl with the warm water. Set aside for at least 30 min- Roasted TURKEY WITH MUSHROOM STUFFING (continued) utes. Drain, press (reserving the soaking liquid in the bowl), and coarsely chop the mushrooms. Set the mushrooms aside separately from the soaking liquid. s. Heat the oils in a large skillet or saucepan. When hot, saute' the onion and celery for 3 minutes. Add the herbes de Provence, garlic, and mushrooms, mix well, and remove from the heat. 9. Toast the bread slices well, and cut them into 3/8-inch croutons. (You should have 3 cups.) Stir the croutons and raisins into the mixture in the skillet. 10 Pour the reserved mushroom-soaking liquid into a measuring cup, leaving behind and discarding the sandy residue in the bottom of the bowl. (You should have about 3/4 cup.) 11. Add to the mixture in the skillet the salt and pepper, and toss gently to combine. Pack lightly into a loaf pan, and cover with aluminum foil. Bake at 400 degrees for 30 minutes. FOR THE GRAVY 12. If you want to include the pureed vegetables in your gravy, push the vegetables and cooking juices from the roasting pan through a sieve or a food mill into a saucepan. 13. Let rest for 4 to 5 minutes, until most of the fat has risen to the top, and skim off as much of it as possible. (You should have approximately 2 cups of cooking juices.) 14. Add the reserved diced neck, gizzard, and heart meat, and simmer the mixture for 10 minutes to reduce it slightly. Stir in the dissolved potato starch and soy sauce until smooth. 12. Carve the turkey, and serve it with the gravy and mushroom stuffing. |
Roasted Turkey with Mushroom Stuffing|
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