1 turkey (10 to 12 lb.)
3 cup ; water
8 cup soft breadcrumbs or unseasoned crou, tons
1/4 cup parmesan cheese, grated
2 tbsp poultry seasoning
1 tsp dried whole oregano
1 tsp freshly ground pepper
1/3 lb italian sausage
4 cup onion, chopped
2 cup cooking apples - peeled and chopped
2/3 cup canned chestnuts, chopped
1/3 cup pine nuts
2 eggs, beaten
1 tsp dried whole rosemary - crushed
1 1/2 cup chablis or other dry white wine
Directions
Remove giblets and neck from turkey; rinse and place in a small
saucepan with 3 cups water. Bring to a boil; cover, reduce heat and
simmer 30 minutes. Remove giblets and neck from broth, reserving
broth. Set aside and let cool.
Combine breadcrumbs and next 4 ingredients in a large bowl, stirring
well. Set aside.
Remove sausage from casing. Cook sausage in a large skillet over
high heat until sausage browns, stirring to crumble meat. Remove meat
with a slotted spoon, reserving pan drippings in skillet. Add sausage
to breadcrumb mixture; stir well. Add onion to pan drippings in
skillet; cook over medium heat until golden. Remove with a slotted
spoon and stir into breadcrumb mixture. Combine apples, chestnuts
and pine nuts. Add to breadcrumb mixture, stirring well. Remove meat
from reserved turkey neck; coarsely chop meat and giblets. Stir meat
and giblets into breadcrumb mixture. Combine eggs and 1 cup reserved
broth; stir well. Pour over breadcrumb mixture and stir well.
Rinse turkey with cold water; pat dry. Stuff dressing into body
cavities of turkey. If excess skin around tail has been cut away,
tuck legs under flap of skin around tail. If skin is intact, close
cavity with skewers and truss. Tie ends of legs to tail with cord.
Lift wingtips up and over back; tuck under bird. Spoon remaining
dressing into a greased 11 x 7 x 2" baking dish. Cover and chill.
Place turkey in a shallow roasting pan, breast side up; rub bird with
crushed rosemary. Pour wine into roasting pan around bird. Insert
meat thermometer in meaty part of turkey thigh, making sure
thermometer does not touch bone. Bake at 325 F. until meat
thermometer reaches 185 F. If turkey starts to brown too much, cover
loosely with aluminum foil.
When turkey is two-thirds done, cut the cord or band of skin holding
drumstick ends to tail; this will ensure that the thighs are cooked
internally. Turkey is done when drumsticks are easily moved up and
down. Let stand 15 minutes before carving.
Bake remaining dressing at 350 F. for 30 to 40 minutes.
Yield: 18 to 20 servings.
Recipe from Paola Stearns in _The Spence Collection_ by The Spence
School/New York, NY. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 256-257.
ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
Servings: 1 batch
Norma's Turkey Alla Lombarda Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
We can trace the history of written recipes far back into the far past, certainly as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the Romans used a good variety of spices, including some that we all recognise for example basil, rue and parsley. Moving our culinary historical trip onwards, there were two interesting books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is popular today, but instead recipes for the types of meals on the menus of the rich people of that time. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, such as parsley and basil. The introduction of these new culinary ideas created an explosion in recipe books, many of which are kept safe in private libraries. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Norma's Turkey Alla Lombarda recipe.
