James Beard'S Favorite Roast Turkey & Stuffing Recipe

Name: James Beard'S Favorite Roast Turkey & Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 18- to 20-pound turkey with the liver, gizzard, and heart reserved; 1 onion, stuck with 2 whole cloves; 1 sprig parsley; salt; 1/2 teaspoon dried thyme; 1 quart water; 1/2 lemon; 8 to ½ Tablespoons butter, softened; freshly ground pepper; strips of fresh or salt pork (or substitute bacon rinds); 1/4 cup flour; 1/4 cup Cognac or Madeira (optional); Stuffing:; 1 to 1-1/2 cups butter; 1 cup finely chopped shallots (or substitute finely chopped scallions); 1-1/2 teaspoon dried tarragon, or 3 Tablespoons fresh tarragon, finely chopped; salt; 1-1/2 teaspoons freshly ground pepper; 1/2 cup pine nuts; 10 to ½ cups fresh bread crumbs; 1 or 2 garlic cloves, finely chopped (optional)

Servings: persons

Ingredients:
18- to 20-pound turkey with the liver, gizzard, and heart reserved
1 onion, stuck with 2 whole cloves
1 sprig parsley
salt
1/2 teaspoon dried thyme
1 quart water
1/2 lemon
8 to ½ Tablespoons butter, softened
freshly ground pepper
strips of fresh or salt pork (or substitute bacon rinds)
1/4 cup flour
1/4 cup Cognac or Madeira (optional)
Stuffing:
1 to 1-1/2 cups butter
1 cup finely chopped shallots (or substitute finely chopped scallions)
1-1/2 teaspoon dried tarragon, or 3 Tablespoons fresh tarragon, finely chopped
salt
1-1/2 teaspoons freshly ground pepper
1/2 cup pine nuts
10 to ½ cups fresh bread crumbs
1 or 2 garlic cloves, finely chopped (optional)

1
Make the stuffing first. Melt 1/2 cup of the butter in a heavy skillet (12 inch if possible). Add the shallots or scallions and the tarragon, and allow to cook until the shallots are just wilted. Add 1 Tablespoon of salt, the pepper and pine nuts, and then additional melted butter as needed: I should say another 1/2 cup to 1 cup, depending on the amount the shallots have absorbed. Finally, add the crumbs and toss well. Taste the mixture and, if required, add more of any of the ingredients. A clove or two of garlic may also be added to the mixture.
2
Remove the neck from the bird, if that has not already been done, and put the neck in a 2-quart saucepan with the liver, gizzard, heart, and the onion, parsley, 2 teaspoons of salt, and the thyme. Add the water, bring to a boil and boil for 5 minutes, skimming. Then reduce the heat and simmer, covered, for 1 hour. Drain and reserve the stock for the sauce. If you like, chop the gizzard, heart, and liver to add to the sauce.

2753

kcal

Calories

234

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Ingredients:, 18- to 20-pound turkey with the liver, gizzard, and heart reserved, 1 onion, stuck with 2 whole cloves, 1 sprig parsley, and more.

Yes, James Beard'S Favorite Roast Turkey & Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

James Beard'S Favorite Roast Turkey & Stuffing

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