Roast Turkey With Truffles
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Archive recipe
A historic Creole dish of fine young hen turkey, lean ham, truffles, nutmeg and a teaspoonful of pepper. Adapted from Roast Turkey With Truffles, from The Picayune's Creole Cook Book (1910).
Adapted from Roast Turkey With Truffles, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/roast-turkey-with-truffles.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 3 aisles
Clean and prepare the turkey for roasting as directed in the above recipe
Put a saucepan on the fire and put in the ham cut into dice
When hot add two pounds of the very best truffles and the grated nutmeg, the pepper and a minced bay leaf
Stir over the fire for about fifteen minutes
Then take off and let cool
When it is cold stuff the place at the neck of the turkey whence you take the craw, and sew up and arrange as indicated in the directions for dressing a turkey
Stuff the body of the turkey with the remainder of the truffles and sew it up and truss it
Set it in the oven and roast according to the above recipe, serving with a Sauce aux Truffles
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)