Stuffed Venetian Turkey
Food & Wine's Holiday Favorites
Stuffed Venetian Turkey
Food & Wine's Holiday Favorites
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1 (10 to 12 pound) turkey with neck and giblets, at room temperature salt and fresh ground black pepper Venetian Stuffing 7 tablespoons butter 4 to 6 thin slices of pancetta 1 1/2 cups unsweetened pomegranate juice (available at health food stores) 3 quarts chicken stock, or canned low sodium chicken broth 1 cup white or tawny port fresh pomegranate seeds, for garnish (optional) Venetian Stuffing: 1 1/2 pounds fresh chestnuts 3 cups beef stock, or canned low sodium beef broth 3 cups cubed good quality white bread 1/2 cup milk 3 tablespoons butter 4 ribs celery, chopped 1 onion, chopped 1/2 pound ground veal 1/2 pound ground pork 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme 3 tablespoons tawny port 1 cup pitted prunes, quartered 1/2 cup grated Parmesan cheese 4 eggs, beaten to mix 1 tablespoon salt 1/2 teaspoon fresh ground black pepper Directions: Stuffing: Heat oven to 400°F. Cut an "X" through the shell on the flat end of each chestnut. Put the chestnuts on an ungreased baking sheet and bake until the shell at each "X" lifts away from the chestnut, about 20 minutes. Peel the chestnuts as soon as they are cool enough to handle. In a medium saucepan, combine the chestnuts and the stock. Bring to a boil. Reduce the heat and simmer until all the liquid is absorbed, about 40 minutes. Puree the chestnuts in a food mill or food processor. Put the bread in a large bowl. Pour the milk over the bread and let soak for 10 minutes, stirring occasionally. In a large frying pan, melt the butter over moderately low heat. Add the celery and onion and cook until softened, about 8 minutes. Transfer the vegetables to the bowl. Stir in the pureed chestnuts, the veal, pork, parsley, thyme, port, prunes, Parmesan, eggs, salt, and pepper. Reserve the turkey neck and giblets. Season the bird inside and out with salt and pepper. Put it, breast side down, on a work surface. Loosely fill the neck cavity with some of the stuffing. Pull the neck skin over the cavity and fasten it to the back of the turkey with metal skewers or wooden toothpicks. Turn the turkey breast side up. Loosely fill the main cavity of the bird with stuffing and close the cavity with skewers or toothpicks. Twist the wings behind the bird and tie the legs together. Heat the oven to 400°F. Coat the skin of the turkey with 3 tablespoons of the butter. Cover the turkey breast with the thin slices of pancetta and secure the pancetta slices to the turkey with small metal skewers or wooden toothpicks. Roast the turkey in the preheated oven. After 1 1/2 hours, baste the turkey generously with pomegranate juice. Roast the turkey, basting eery 30 minutes with pomegranate juice and the pan juices, until the turkey is deep golden brown and an instant read thermometer stuck into the inner thigh registers 180°F, about 2 hours longer. The juices will run clear when the thigh is pierced with a fork. Meanwhile, put the stock in a large pot with the reserved neck and giblets. Boil until the liquid is reduced to 3 cups. Strain the stock. Add the port. When the turkey is done, transfer it to a carving board; peel off the pancetta and leave the turkey to rest in a warm spot for about 15 minutes. Meanwhile, cut the remaining 4 tablespoons butter into pieces. Pour the pan juices into a bowl and skim off the fat. Return the pan juices to the roasting pan and set the pan over moderate heat. Add the stock mixture. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until the sauce is reduced to 3 cups again, about 15 minutes. Strain into a small saucepan. Bring to a boil and whisk in the butter, a few pieces at a time. Remove the string from the bird. Carve the turkey and serve with the sauce. Garnish each serving with pomegranate seeds, if you like. Serves 8 to 10. |