Catalan turkey recipe

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Catalan turkey recipe - CATALAN TURKEY Yield: 8 to 10 servings For...
CATALAN TURKEY Yield: 8 to 10 servings For turkey: 12 medium cloves garlic, coarsely chopped 1 tablespoon crumbled dried rosemary 1 tablespoon crumbled dried thyme 2 bay leaves, crumbled 4 1 / 2 teaspoons coarse salt 1 tablespoon black peppercorns 1 1 / 2 teaspoons olive oil 1 (12- to 14-pound) turkey, preferably kosher For stuffi ng and sauce 2 cups dry sherry, divided 1 pound mixed dried fruit 1 1 / 2 cups dried cranberries or cherries 1 pound fresh mild pork sausage links 2 tablespoons olive oil 2 medium onions, chopped 1 large Granny Smith apple, peeled, cored and chopped 1 teaspoon crumbled dried rosemary 1 teaspoon dried thyme 1 small cinnamon stick Coarse salt Freshly ground black pepper 1 cup lightly toasted pine nuts 2 cups plain dried bread cubes or plain stuffi ng mix About 1 / 2 cup chicken stock or broth, if needed To prepare turkey: Place garlic, rosemary, thyme, bay leaves, salt, peppercorns and olive oil in food processor or blender; process to a paste. Rub the paste all over the turkey, including inside the cavities. Cover the turkey loosely with plastic wrap; let stand while you make the stuffi ng. To prepare stuffi ng: Place 1 cup sherry in a small saucepan; bring to a boil over medium-high heat. Place dried fruit and cranberries in a heatproof bowl, pour the hot sherry over them and let stand for 30 minutes. While fruit is soaking, cook sausage in boiling water for 2 minutes, drain and cut into thick slices. Heat olive oil in a large skillet over medium heat. Add onions; cook until barely softened, about 5 minutes. Add apple; cook, stirring, until it begins to soften, about 5 minutes. Add sausage; cook, stirring, until it is lightly browned, 2 to 3 minutes. Stir in dried fruit and berries and their soaking liquid along with rosemary, thyme and cinnamon stick. Season with salt and pepper to taste. Cook, stirring occasionally, until sausage is cooked through and fruit is soft, about 8 minutes, lowering the heat if mixture seems to be browning too much. Transfer to a bowl; stir in the pine nuts and bread cubes, fully moistening the bread cubes. For a moister stuffi ng, add some or all of the chicken stock. Let cool to room temperature. Preheat oven to 450 degrees. Loosely stuff the main cavity of the turkey with some of the stuffi ng. Tie the legs together with kitchen twine or secure them together with a skewer. Spoon some stuffi ng into the neck cavity. Tuck the excess skin under the turkey. Place the remaining stuffi ng in a 1 1 / 2 - to 2-quart baking dish, cover it with aluminum foil and refrigerate. (Remove from refrigerator 30 minutes before the turkey is done and bring to room temperature.) Place turkey breast-side-up in a large roasting pan and cook for 40 minutes. Reduce the oven temperature to 350 degrees; add 1 cup water to the roasting pan. Cook until a thermometer inserted into the inner thigh registers 160 to 165 degrees, a total roasting time of about 3 hours and 40 minutes, adding 1 cup water to the pan every hour. Transfer the turkey to a cutting board; cover loosely with aluminum foil to keep warm, letting it rest for 35 to 40 minutes. Skim the fat off the pan juices; reserve the juices in a measuring cup or bowl. Moisten the uncooked stuffi ng with about 1 / 2 cup of the turkey pan juices. Bake, covered with aluminum foil, while the turkey rests, 25 to 30 minutes or until the internal temperature reaches 165 degrees. To prepare the sauce: Add the remaining 1 cup sherry to the roasting pan. Set the pan over medium-high heat on two burners and scrape the bottom to dislodge the brown bits. Return the remaining pan juices to the pan; cook until they are reduced by about one-fourth, 5 to 7 minutes. Carve the turkey and arrange it on a serving platter. Serve with the reduced pan juices and the stuffi ng. Per serving (based on 10 servings): 1,015 calories; 42.5g fat (38 percent calories from fat); 10g saturated fat; 342mg cholesterol; 94g protein; 57g carbohydrate; 15g sugar; 6.5g fi ber; 1,479mg sodium; 132mg calcium; 1,421mg potassium. Adapted from “The New Spanish Table,” by Anya von Bremzen (Workman Publishing, 2005, 478 pages, $22.95).

Clipped from
  1. St. Louis Post-Dispatch,
  2. 15 Nov 2006, Wed,
  3. Main Edition,
  4. Page L001

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