For a successful party, it is important to plan and organize in advance. I ordered this beautiful boned turkey stuffed with roast pork, stuffing and cranberry pork slaughter Leon Desrosiers and son in Joliette (thank you Peter). I love this butchery that we offer beautiful pieces of meat out of the ordinary and a friendly staff. Yes, Yes, I travel to Pierrefonds to go in Joliette albeit far from home because it is really worth. I asked to freeze my beautiful beast vacuum. You may remember my beautiful fillies here and here.
Choose the buffet or dishes that are prepared in advance if you are over 10 people, you'll have more time to spend with your guests. Boneless turkey is much easier to serve a turkey bone. I served my turkey with a beautiful Scalloped sweet potatoes and Green beans sauteed with garlic , red pepper and lemon zest. As I entered my soup served with small Christmas Traditional Italian meatballs - Zuppa della Nonna Domenica , the grandmother of my husband and my house ravioli with ricotta and spinach . Not to mention all the desserts. It should please all the family with half Italian and half Canadian. During a hearty meal, it is important not to spoil the appetite of your guests then 2-4 bites with cocktails enough. I used the bites of Christmas tradition in my family. My fried stuffed olives della zia Ida , the aunt of my husband and my party Meatballs Mom . We had a delicious meal.
Ingredients (for at least 25 servings)
boneless whole turkey stuffed with a pork roast with garlic and dive stuffing with minced pork (pork, bread crumbs, spices , cranberry juice, cranberries) sauce
My :
4 French shallots, chopped 1 cup cranberries
4 cups fresh chicken stock *
1 cup white wine 1 tablespoon
teaspoon dried thyme
Salt and pepper to taste 2 tablespoons
tablespoons flour 6 tablespoons
tablespoons cranberry jelly 1 cup
cream 15%
boneless whole turkey stuffed with a pork roast with garlic and dive stuffing with minced pork (pork, bread crumbs, spices , cranberry juice, cranberries) sauce
My :
4 French shallots, chopped 1 cup cranberries
4 cups fresh chicken stock *
1 cup white wine 1 tablespoon
teaspoon dried thyme
Salt and pepper to taste 2 tablespoons
tablespoons flour 6 tablespoons
tablespoons cranberry jelly 1 cup
cream 15%
Preparation
My turkey was frozen so I took it out of the freezer for 3 days in advance to the Thaw in refrigerator. Plan enough time as it is stuffed.
Remove meat from refrigerator and let stand for 1 hour at room temperature.
Place rack in bottom of oven. Preheat oven to 400 ° F.
Place turkey in roasting pan, arrange around the chicken stock (start with 2 cups), wine, shallots, French thyme and cranberries. Add salt and pepper. * Note
never add the broth all at once otherwise the meat will boil. It is preferable to gradually add broth a little at a time and let it evaporate a bit between each addition. Baste the turkey regularly.
Bake for 30 minutes, uncovered. Reduce oven temperature to 325 ° F, forming a small tent with foil and place loosely over the turkey. Continue cooking about 4:30 hours or until a meat thermometer inserted in center touching pork roast reads 170 ° F. Add the remaining stock gradually during cooking.
Remove foil 30-45 minutes before the end of cooking to brown. Baste occasionally.
After cooking, remove turkey from oven and place in a large plate. Cool at least 1 hour before cutting into slices. (If you slice it too hot, it could risk fall apart and it will not be pretty to look for presentation).
Pour cooking juices into a bowl, taking care to strain through a fine sieve. Degrease.
Pour 3 cups of cooking juices into a saucepan and add the cranberry jelly. Bring to a boil over medium-high heat and let reduce for about 5 minutes. Mix a little broth with flour and add gradually whisk in broth mixture and cook over medium heat, stirring, for 2 minutes or until sauce has thickened.
Add whipping cream and simmer for 2 minutes or until a nice sauce consistency. Pour the sauce into a gravy boat.
turkey can be prepared in advance and reheat slices of turkey in the oven in a little cooking liquid. Serve with sauce, potatoes and vegetables of your choice.
* Chicken stock: Bone chicken boiled with celery, carrot, garlic, onion, bay leaf, parsley, thyme, pepper whole, water, tomato paste.
Bon appetite! Ginette ☼
Source: The instructions are of me and the meat of Leon Desrosiers and Son Butchers
My turkey was frozen so I took it out of the freezer for 3 days in advance to the Thaw in refrigerator. Plan enough time as it is stuffed.
Remove meat from refrigerator and let stand for 1 hour at room temperature.
Place rack in bottom of oven. Preheat oven to 400 ° F.
Place turkey in roasting pan, arrange around the chicken stock (start with 2 cups), wine, shallots, French thyme and cranberries. Add salt and pepper. * Note
never add the broth all at once otherwise the meat will boil. It is preferable to gradually add broth a little at a time and let it evaporate a bit between each addition. Baste the turkey regularly.
Bake for 30 minutes, uncovered. Reduce oven temperature to 325 ° F, forming a small tent with foil and place loosely over the turkey. Continue cooking about 4:30 hours or until a meat thermometer inserted in center touching pork roast reads 170 ° F. Add the remaining stock gradually during cooking.
Remove foil 30-45 minutes before the end of cooking to brown. Baste occasionally.
After cooking, remove turkey from oven and place in a large plate. Cool at least 1 hour before cutting into slices. (If you slice it too hot, it could risk fall apart and it will not be pretty to look for presentation).
Pour cooking juices into a bowl, taking care to strain through a fine sieve. Degrease.
Pour 3 cups of cooking juices into a saucepan and add the cranberry jelly. Bring to a boil over medium-high heat and let reduce for about 5 minutes. Mix a little broth with flour and add gradually whisk in broth mixture and cook over medium heat, stirring, for 2 minutes or until sauce has thickened.
Add whipping cream and simmer for 2 minutes or until a nice sauce consistency. Pour the sauce into a gravy boat.
turkey can be prepared in advance and reheat slices of turkey in the oven in a little cooking liquid. Serve with sauce, potatoes and vegetables of your choice.
* Chicken stock: Bone chicken boiled with celery, carrot, garlic, onion, bay leaf, parsley, thyme, pepper whole, water, tomato paste.
Bon appetite! Ginette ☼
Source: The instructions are of me and the meat of Leon Desrosiers and Son Butchers
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