Stuffed Turkey Joints is a traditional British recipe for a classic stew of turkey joints stuffed with a mix of bread, sausage meat, brandy and egg that are stewed in chicken stock on a bed of vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Turkey Joints.
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If you are jointing your turkey to cook only the crown for Christmas (or any other meal) then this is an excellent way of using-up the remaining legs, thighs or even wing-tips of the bird.
Ingredients:
2 shallots, chopped
1 tsp butter
2 slices white bread
4 tbsp brandy (or white wine)
225g sausage meat
1 tbsp fresh herbs, finely chopped
1 egg
8 turkey wing tips (or 4 thighs)
1 large piece of caul fat
1 piece of bacon rind
2 onions, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, chopped
240ml hot chicken stock
1 bouquet garni
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the shallots and cook until softened (about 4 minutes). Meanwhile soak the bread for a moment in the alcohol and crumble very finely. Turn the softened shallots into the bowl with the breadcrumbs then add the sausage meat, herbs and egg. Season well and mix thoroughly before passing through a food mill or chopping in a food processor.
Split the turkey pieces lengthways and gently withdraw the bone. Fill the cavities with the stuffing then wrap in the caul fat (soak this in tepid water to make it easier to handle). Place the bacon rind, fat side down, in the base of a flame-proof casserole dish. Cove with the chopped vegetables then add the stock and bouquet garni. Top with the pieces of stuffed turkey, bring to a simmer and cook gently for 10 minutes.
Turn the turkey pieces over then season well and simmer, covered, for a further 150 minutes. At this point lift out the turkey, transfer to an ovenproof dish then sprinkle with the juice from the casserole (strain this first to remove any excess fat).
Brown in an oven pre-heated to 200°C for about 20 minutes. Serve hot.
