-
1
The night before you plan to cook the turkey clean the bird, slice some truffles, and slip them under the skin.
-
2
Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.
-
3
Next day, prepare the stuffing.
-
4
Saute the pork, veal and shallots in 8 tablespoons butter and blend well with salt to taste and 1/2 cup cognac.
-
5
Do not cook completely merely mix over heat and add the crumbs and parsley.
-
6
Add seasonings to taste.
-
7
Combine with the truffles in the turkey and stuff lightly.
-
8
Sew up the vent and truss the turkey.
-
9
Brown the turkey well in butter or butter and oil mixed and place the bird on a bed of the julienne carrots, leeks and celery in a large braising pan.
-
10
Add the butter or butter and oil and 1 1/2 cups white wine and turn heat to high.
-
11
Cover pan, reduce heat, and cook for 2 1/2 to 3 hours, basting the bird occasionally with equal parts of melted butter and white wine.
-
12
When the bird is tender, remove to a hot platter and strain off the pan juices.
-
13
Reduce the juices to 2 cups and thicken with beurre manie.
-
14
Season to taste with salt and freshly ground white pepper and add remaining 1/4 cup cognac.
-
15
Serve with potatoes Anna and braised celery.
-
16
Drink a fine Chateau-bottled Medoc a Chateau Latour or Palmer.
