This stuffed mashed potato puree with sage and turkey broth is served as a side dish for a roast turkey. I thank Mrs. Yvonne Leduc Reid for sharing her recipe that she has been serving for many years at the Holiday Season. It is delicious and also ideal to entertain without stress. Much of the preparation can be done up to two days before serving.
Mrs. Leduc Reid roast her turkey, bone and puts it in a pan ready to reheat before the guests arrive. While the turkey is cooking, she cooks the giblets and meat that will be used to prepare the stuffing. On the day of the meal, all you have to do is cook the potatoes and finish the stuffing. And, if you particularly like sage like my friend Pierrette Reid do not hesitate to increase the quantity to your liking.
Servings: 10
Place the oven rack in the bottom of the oven. Preheat the oven to 325 ° F(165 ° C)
Put about 2 tbsp (60 ml) of cold butter, onion and celery stalk into the turkey cavity. Cut remaining cold butter into thin slices and insert between skin and breast. Brush turkey with melted butter, season with salt and pepper and place in large ovenproof pan or broiler.
Cool the turkey to room temperature, slice the breast and bone the legs and wings. Place breast and legs flesh side by side in large baking dish, cover and refrigerate.
In another bowl, pour the turkey cooking juice and refrigerate.
Mix the flesh of the neck and offal and the beef and refrigerate.
Pour turkey broth over turkey, cover and bake in the oven for one hour at 250 ° F (120 ° C). Put the stuffing in the oven to reheat it. Alternatively the turkey can be warmed on the kitchen over low heat and the stuffing heated in the microwave before adding it to the potatoes.
In the meantime: In a large saucepan, over medium heat, cook the potatoes in boiling salted water until tender. Drain, mash and stir in the meat stuffing and just enough broth (taken from the turkey pan) to obtain a fairly consistent puree. Stir in the sage, salt and pepper to taste.
To serve, put 2 balls of stuffing on each plate with the help of an ice cream scoop besides the turkey flesh.
Ingredients
Directions
Place the oven rack in the bottom of the oven. Preheat the oven to 325 ° F(165 ° C)
Put about 2 tbsp (60 ml) of cold butter, onion and celery stalk into the turkey cavity. Cut remaining cold butter into thin slices and insert between skin and breast. Brush turkey with melted butter, season with salt and pepper and place in large ovenproof pan or broiler.
Cool the turkey to room temperature, slice the breast and bone the legs and wings. Place breast and legs flesh side by side in large baking dish, cover and refrigerate.
In another bowl, pour the turkey cooking juice and refrigerate.
Mix the flesh of the neck and offal and the beef and refrigerate.
Pour turkey broth over turkey, cover and bake in the oven for one hour at 250 ° F (120 ° C). Put the stuffing in the oven to reheat it. Alternatively the turkey can be warmed on the kitchen over low heat and the stuffing heated in the microwave before adding it to the potatoes.
In the meantime: In a large saucepan, over medium heat, cook the potatoes in boiling salted water until tender. Drain, mash and stir in the meat stuffing and just enough broth (taken from the turkey pan) to obtain a fairly consistent puree. Stir in the sage, salt and pepper to taste.
To serve, put 2 balls of stuffing on each plate with the help of an ice cream scoop besides the turkey flesh.