Since I met Paul, my husband, we have had many first times, including thanksgiving day.
In Cartagena, Colombia, where am from, after our anniversary of independence, which is celebrated for nearly a week each November, the next holiday is Christmas. So this turkey thing is still new to me.
The previous two years, in the “Thanksgiving Dinner” with Paul’s family, ruined me, I think, definitely for the sweet potato and achieving almost the same with the turkey (the water had more flavor than the whole display of food).
So, for the first time, I’ll bake a turkey for thanksgiving day.
::ROAST TURKEY WITH PISTACHIO STUFFING::
60 gr. (1 1/2 oz) shelled pistachio nuts
100 gr. (3 1/2 oz) prosciutto finely chopped
225 gr. (8 oz) ground chicken or pork
80 ml (1/2 cup) heavy cream
150 gr. chestnut puree
Pinch of cayenne pepper
Preheat oven 325 o F (170 o C). Spray the pistachios on a baking tray and toast for 6-8 minutes. Place in a bowl with the rest of the stuffing ingredients, season well and mix together thoroughly.
For the rest
6 – 10 lb turkey
300 gr. (10 1/2 oz) butter, softened
2 onions, cut into rings
Fresh rosemary, lots of it
1 celery stalk, cut into 2-3 pieces
2 carrots, cut into 3-4 pieces each
250 ml (1 cup) white wine
125 ml (1/2 cup) marsala wine
Fill the turkey cavity with the stuffing and sew up the opening with kitchen string. Cross the legs and tie them together, and tuck the wings behind the body. Rub the skin with 100 gr. (3 1/2 oz) of the butter. Put the onions in the center of a roasting tin and place the turkey on top, breast up. Add another 100 gr. of butter to the tin with the rosemary, celery and carrots. Pour the white wine and marsala over the top. Roast for 3-3 1/2 hours, basting several times. Cover when the skin becomes golden brown.
Transfer the turkey to a plate and leave rest in a warm spot. Put the vegetables from the pan into a food processor and blend. Add the pan juices and scrapings from the bottom of the tin and blend until smooth. Transfer to a saucepan, add remaining butter and bring to boil. Season well and cook until thickened to a good gravy consistency. Transfer to a gravy boat.
You can You can accompany with any vegetable of your choice. In my case, broccoli. I love it.