Side Pannel
Roastit Bubbly-Jock
Ingredients List
- 1 Hen turkey; about 12 Lb
- 1 lb Sausage-meat
- 5 tb Good poultry dripping
- 4 tb Melted butter; (2 oz)
- 1 tb Redcurrant or cranberry
- -jelly
- Salt and pepper to taste
- 1 pt Glblet stock
Directions
STUFFING
3 3/4 oz Bread crumbs
6 Oysters fresh or canned
8 lg Peeled chestnuts
1 sm Chopped celery heart
1/4 pt Milk
Chopped raw turkey liver
1 ts Chopped parsley
Soak bread crumbs in milk, combine all other ingredients.
Stuff well into body of bird, securing with a skewer.
Put sausage-meat into crop opening and skewer also.
Put bird in roasting tin, brush all over with melted butter, put dripping
around.
Cover with foil, roast in oven, 300øF (150øC), 20 - 25 minutes per lb.
Baste half-way through cooking time, add salt, pepper.
Remove foil 15 minutes before turkey is cooked to allow to brown.
Baste again, then remove bird to a warmed dish.
Pour off excess fat from pan, add glblet stock, redcurrant jelly.
Adjust seasoning, boil rapidly on stove top to reduce.
Serve sauce separately.
3 3/4 oz Bread crumbs
6 Oysters fresh or canned
8 lg Peeled chestnuts
1 sm Chopped celery heart
1/4 pt Milk
Chopped raw turkey liver
1 ts Chopped parsley
Soak bread crumbs in milk, combine all other ingredients.
Stuff well into body of bird, securing with a skewer.
Put sausage-meat into crop opening and skewer also.
Put bird in roasting tin, brush all over with melted butter, put dripping
around.
Cover with foil, roast in oven, 300øF (150øC), 20 - 25 minutes per lb.
Baste half-way through cooking time, add salt, pepper.
Remove foil 15 minutes before turkey is cooked to allow to brown.
Baste again, then remove bird to a warmed dish.
Pour off excess fat from pan, add glblet stock, redcurrant jelly.
Adjust seasoning, boil rapidly on stove top to reduce.
Serve sauce separately.
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