Roast Turkey and potato stuffing prepared in advance


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

Prep Time45 minsCook Time3 hrs 45 minsTotal Time4 hrs 30 mins

Turkey
 1 turkey of about 5 kg/10 lb
 1 rib of celery including leaves
 1 onion, cut in four
 1/4 lb (115 g) of cold butter
 2 tablespoons (28 g ) of melted butter
 Salt and pepper
 1- 10 oz (284 ml) can of chicken consommé or broth, undiluted
Stuffing
 the neck, gizzard and liver of the turkey
 1 onion chopped coarsely
  2 tablespoons (28 g ) of butter
 1 small onion, finely chopped
 1 lb (500 g) of ground beef
 12 potatoes, peeled and cut in 2
  1 1/2 teaspoon (7 ml) dried sage

The day before or 2 days ahead
Cooking the turkey :
1

Place the oven rack in the bottom of the oven. Preheat the oven to 325 ° F(165 ° C)

2

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.

3

Bake 15 minutes per pound /500g and baste with the cooking juices at every 30 Minutes [/ cooked-timer] until a thermometer inserted in the thigh indicates 175 °F (80 ° C). Add the undiluted chicken broth after 1 1/2 hour [/ cooked-timer].

4

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.

5

In another bowl, pour the turkey cooking juice and refrigerate.

The stuffing :
6

Whilethe turkey is cooking, in a medium saucepan, put the offals, the coarsely chopped onion and barely cover with cold water. Bring to a boil, reduce heat and simmer 30 minutes [/ cooked-timer]. Let cool and drain. Bone the neck and chop finely as well as the gizzard and the liver.

7

Meanwhile, in a large skillet over medium heat, heat the butter and cook the finely chopped onion for 5 minutes, stirring frequently. Add the beef and cook 15 minutes [/ cooked-timer] or until the meat loses its pinkish color. Cool to room temperature.

8

Mix the flesh of the neck and offal and the beef and refrigerate.

The day of the meal
9

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.

10

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.

11

To serve, put 2 balls of stuffing on each plate with the help of an ice cream scoop besides the turkey flesh.

Ingredients

Turkey
 1 turkey of about 5 kg/10 lb
 1 rib of celery including leaves
 1 onion, cut in four
 1/4 lb (115 g) of cold butter
 2 tablespoons (28 g ) of melted butter
 Salt and pepper
 1- 10 oz (284 ml) can of chicken consommé or broth, undiluted
Stuffing
 the neck, gizzard and liver of the turkey
 1 onion chopped coarsely
  2 tablespoons (28 g ) of butter
 1 small onion, finely chopped
 1 lb (500 g) of ground beef
 12 potatoes, peeled and cut in 2
  1 1/2 teaspoon (7 ml) dried sage

Directions

The day before or 2 days ahead
Cooking the turkey :
1

Place the oven rack in the bottom of the oven. Preheat the oven to 325 ° F(165 ° C)

2

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.

3

Bake 15 minutes per pound /500g and baste with the cooking juices at every 30 Minutes [/ cooked-timer] until a thermometer inserted in the thigh indicates 175 °F (80 ° C). Add the undiluted chicken broth after 1 1/2 hour [/ cooked-timer].

4

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.

5

In another bowl, pour the turkey cooking juice and refrigerate.

The stuffing :
6

Whilethe turkey is cooking, in a medium saucepan, put the offals, the coarsely chopped onion and barely cover with cold water. Bring to a boil, reduce heat and simmer 30 minutes [/ cooked-timer]. Let cool and drain. Bone the neck and chop finely as well as the gizzard and the liver.

7

Meanwhile, in a large skillet over medium heat, heat the butter and cook the finely chopped onion for 5 minutes, stirring frequently. Add the beef and cook 15 minutes [/ cooked-timer] or until the meat loses its pinkish color. Cool to room temperature.

8

Mix the flesh of the neck and offal and the beef and refrigerate.

The day of the meal
9

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.

10

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.

11

To serve, put 2 balls of stuffing on each plate with the help of an ice cream scoop besides the turkey flesh.

Roast Turkey and potato stuffing

 

 

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