Dinde de Noël (Christmas Turkey)
Turkey is also a holiday bird in France, but of course, it’s not eaten in November: there were no Pilgrims landing in France, and therefore no American Thanksgiving! However, Christmas turkey is a great tradition. It’s usually cooked with chestnuts or more fancy, with black truffles.
Hands-on: 15 minutesTotal: 3 hours 15 minutes
- 2 tsp. salt, divided
- 2 tsp. ground black pepper, divided
- 1 small black truffle
- 1 turkey (10 lbs.), liver, heart, and gizzard reserved
- 4 slices stale bread
- ¼ cup milk
- 2 medium onions, minced
- 3 Tbsp. minced parsley
- 3 oz. ground veal
- 3 oz. sausage meat
- 1 egg
- ¼ cup Cognac
- 2 lbs. small potatoes, peeled and halved
- Sprinkle 1 teaspoon salt and 1 teaspoon pepper inside the turkey and on its skin.
- Cut the truffle in very thin slices. Reserve a teaspoon of the truffle for the stuffing. Put the rest of the slices under the skin of the turkey.
- Preheat the oven to 350°F. In a bowl, soak the stale slices of bread in milk. Put them in a blender with the minced onions, parsley, the liver, the heart, and the gizzard. Process for 30 seconds. In a large bowl, combine the ground veal and sausage meat, using a fork. Add the egg and the Cognac, then add the bread mixture. Stuff the turkey and truss it.
- Put the turkey in a roasting pan, and pour water in to a depth of ½". Put in the oven and cook. Cooking time will depend on the weight of the turkey: Cook it for 18 minutes per pound. About 30 minutes before serving, add the potatoes to the bottom of the pan.
- When the cooking time is up, place turkey on a large platter and surround it with potatoes.