I have a problem..cannot believe I have for 18 pax one Butterball "l'il Young Turkey" Help.....

J

joanietoo

Well-known member
what was I thinking....I have a spiral ham and also some one is bringing a beef tenderloin but turkey is NOT enough soo please give me a nod or a shake of the head to this idea...

I have a small turkey breast plus a small turkey Butterball breast.....also some chipolata sausages and a fair amount of chicken meat...does this idea seem feasable...

beat the turkey breast flat, lay some procuitto across this, layer a mess of sausage meat and bacon, layer or center some chicken mousse...made by mincing the meat and egg white and cream and ?????? and then rolling this all to make a FAT 'tur-pok-en' what then...roll it tightly in saran wrap??? and then poach in the oven...wrap in greaseproof paper and roast alongside the stuffed turkey....

Oh Gee...help I can not get a defrosted turkey at this late stage.......

 
Sounds good to me! Your method sounds good too, although I've never made chicken mousse

How about a big pan of lasagna from the store?

Enjoy, they'll love it. And if they're still hungry, stuff 'em full of cookies :eek:) Merry Christmas, Joanie!

 
Joanie, this sounds like Julia's "Chicken Melon"

recipe that is in "Julia Child & Company".

I've been trying to find the recipe online, and so far, nada.

If anyone has it handy, and can post it for you, it would give you a good reference.

Good luck, and Happy Holidays!

 
Thanx Dawn and Judy This is what I have done......Ohhhhh urgh!

I thumped my vengence at being such a 'naana' on the turkey breasts....set this out on two sheets of greaseproof paper.
then covered that with a layer of procuitto slices.
Layered that with chipolata saus minced with some fresh chorizo
Made a fat line of chicken mousse down the center of all this....
Mousse:
about 6 thighs, boneless, skinless
1 roll of that chicken mince one buys frozen
1 pack of pre minced chicken breast
(Had all this in the freezer)
1 large onion minced
1 bunch parsley minced
2 egg whites

Whizzed this all up till fine and fluff in the processor and added a cup of cream

Rolled this all up left side over then right side over and made it as tight as possible...
NOT tight and far to darn large a roll...I have now gone over board the other way grrr..
SO...Rolled this all into sheets of tin foil..
Now I have a HUGE roll too big to put into my largest roasting pan but I did have a tin foil pan in which to roast the taters...so
There the 'Tur-por-ken' resides in the fridge...

How to cook this, I am not sure, but am leaning to roasting it as is....or should I put some water in the pan too.......and how long...
This is the part that worries me....

I took a spoonful of the chicken mousse and set it in the corner of a plastic zip-lock and boiled it up (I saw Paula Dean do this the other day for omelets...I dont like the ide of cooking in plastic) but anyway I did this and boiled it for about 10 mins to taste it....you know it is really delicious and I added no seasoning at all with a green pepper sauce it would be a fantastic starter...
BUT as there is spicy sausage in this roll I think a tomato herb based gravy or perhaps not..got too much else to do...

Our dinnning deck is outside, under a roof but the island down South of us has been spewing ash from the volcano and my table setting is getting ucky so I must go and spray down and re set the tables...

Merry Christmas again!!!!!!!

 
LOL! just remember Julia and don't apologize or fret---just go forward and enjoy.

and drink lots of wine.

 
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