8 - 10LB young turkey
12 large prunes (18 smaller ones) I used pre-pitted ones)
1/4 cup whiskey
2 cups strong tea...(I did not use, just used more whiskey, why?..well, I'm not sure)
1 medium onion, finely chopped
1 LB minced pork...(I used the mild minced sausage meat)
1 egg
1 blade mace broken in small pieces
salt, pepper
12 - 18 shelled walnut halves
1/2 cup honey
Wash Turkey inside out with a cloth generously soaked in whiskey....I just sloshed a lot all around inside and out! Refridgerate.
Place prunes in a glass jar with the whiskey and tea. Cover and keep on counter overnight to plump up and make removing the stones easier.
Next day mix finely chopped onion, pork, beaten egg and mace together. Salt and pepper if necessary.
(I also add about 4 rashers of bacon and the turkey liver to this...we just love the end result.)
Remove stones from prunes and stuff with walnuts
Dip each prune in honey and add to stuffing.
Pack this mixture into the turkey. I stuff the nexk end with this, loosening the skin and packing it well. (I do a sage and walnut bread stuffing the other end)
Use a good strong foil to line the roasting pan leaving enough ends to wrap over the bird.
Place the turkey there-on and pour 1/4 cup whiskey and the juice from the prunes over the bird.
Close up and roast in a 350 oven for 1 1/2 hours....
(I roasted in a 375* oven for much longer...who knows, by this time I was drinking as much whiskey as was over the bird!!!!(No, not really, I don't like whiskey but the total time it took for my roast was almost 4 hours)....
After about 1/1/2hours (2 hours for me this time)open the foil, check the bird and baste with the juices and also pour over the remaining honey and a little more whiskey!
Leave the foil open and continue roasting until the turkey is golden brown and cooked through.
The gravy made from these juices is sublime.
12 large prunes (18 smaller ones) I used pre-pitted ones)
1/4 cup whiskey
2 cups strong tea...(I did not use, just used more whiskey, why?..well, I'm not sure)
1 medium onion, finely chopped
1 LB minced pork...(I used the mild minced sausage meat)
1 egg
1 blade mace broken in small pieces
salt, pepper
12 - 18 shelled walnut halves
1/2 cup honey
Wash Turkey inside out with a cloth generously soaked in whiskey....I just sloshed a lot all around inside and out! Refridgerate.
Place prunes in a glass jar with the whiskey and tea. Cover and keep on counter overnight to plump up and make removing the stones easier.
Next day mix finely chopped onion, pork, beaten egg and mace together. Salt and pepper if necessary.
(I also add about 4 rashers of bacon and the turkey liver to this...we just love the end result.)
Remove stones from prunes and stuff with walnuts
Dip each prune in honey and add to stuffing.
Pack this mixture into the turkey. I stuff the nexk end with this, loosening the skin and packing it well. (I do a sage and walnut bread stuffing the other end)
Use a good strong foil to line the roasting pan leaving enough ends to wrap over the bird.
Place the turkey there-on and pour 1/4 cup whiskey and the juice from the prunes over the bird.
Close up and roast in a 350 oven for 1 1/2 hours....
(I roasted in a 375* oven for much longer...who knows, by this time I was drinking as much whiskey as was over the bird!!!!(No, not really, I don't like whiskey but the total time it took for my roast was almost 4 hours)....
After about 1/1/2hours (2 hours for me this time)open the foil, check the bird and baste with the juices and also pour over the remaining honey and a little more whiskey!
Leave the foil open and continue roasting until the turkey is golden brown and cooked through.
The gravy made from these juices is sublime.