The Rural Voice, 1993-12, Page 50Holiday menus begin with turkey
With the holiday season getting
closer, everyone should soon be
busy planning their menus for the
holiday season.
With turkey and all the fixings a
traditional favourite it nice to find
new ways to dress it up.
Succulent pieces of turkey breast
in a rich crusty pastry combined
with hame and seasoned with herbs
is a delightful alternative.
Our create a turkey tasting
sensation with the left overs in the
Turkey and Corn Mousse.
RAISED TURKEY AND HAM
PIE
Pastry:
2 1/2 cups (450 g) plain flour
2tsp (10ml) salt
4 oz (100 g) lard
1/2 cup (150 ml) milk
Sift flour and salt into a large
bowl and make a well in the
centre. Melt lard, with milk and
water, boil and pour into the
well. Mix to make a fairly soft
dough; knead until smooth.
Cover with a damp cloth and
rest for 10 minutes.
Linc an 18 cm springform
pan with the pastry, reserving
some for the topping.
Filling:
1 1/2 lbs (700 g) bacon or
ham chopped
8 oz (225 g) turkey breast,
chopped
1 small onion, finely
chopped
2 tsp (10 ml) mixed herbs
salt and pepper
1 egg (plus 2 tbsp water for
glazing)
2 tsp (10 ml) unflavoured
gelatine
1 1/4 cups (300 ml) hot
chicken stock
Mix together the bacon,
turkey, onion, herbs and
seasoning and pack into the
pastry case. Roll out the
reserved pastry to make a top,
dampen the edges and place
over the pastry case and filling,
seal all of the edges together.
Make a hole in the middle,
then decorate with pastry
46 THE RURAL VOICE
leaves. Glaze with beaten egg and
water.
Bake at 400°F ( 200°C) for 1/2 an
hour, then at 350°F (180°C) for 1 1/2
hours until cooked.
Cool for 10 minutes, then remove
from pan. Cool completely.
Add gelatine to hot stock, stir
briskly until dissolved. Cool, then
using a funnel pour through the hole
into the pie.
Chill for two hours to set.
TURKEY AND CORN MOUSSE
3 tsp (15 ml) unflavoured gelatine
1 cup (250 ml) turkey or chicken
stock (may be prepared with stock
cubes)
1 1/4 cups (300 ml) cream
salt and pepper to taste
1 1/2 cups (375 g) finely chopped
turkey
1 1/2 cups (125 g) creamed corn
Add gelatine to hot chicken stock,
stirring briskly with a fork until
dissolved. Allow to cool but not set.
Lightly whip cream and carefully
stir in the cooled gelatine stock.
Season turkey and creamed corn
and fold into the cream mixture. Pour
into chilled mould and refrigerate.
Raised turkey ad ham pie (above) and Turkey and Corn
Mousse (below): different looks for an old favourite.
APPLE STUFFED
TURKEY BREAST ROAST
2 tbsp (25 ml) butter
1/2 cup (125 ml) diced
celery
1/2 cup (125 ml) diced
onion
1 cup (250 ml) diced apple
1/4 cup (50 ml) raisins
1/4 cup (50 ml) walnuts,
optional
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
2 cups (500 ml) cubed
whole wheat bread
1/4 cup (50 ml) apple juice
2-3 lbs (11.5 kg) turkey
breast half
Sauce:
2 tbsp (25 ml) melted buuer
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch
Saute celery and onion in
butter over medium heat 2 to 3
minutes or until softened. Add
apple, raisins, nuts, thyme, salt
and pepper, saute 1 to 2
minutes longer.
Remove from heat and add
to bread cubes; moisten with
apple juice.
Cut a large slash in thickest
side of turkey breast to form a
pocket. Place in shallow
roasting pan skin side up.
Open the turkey and press
stuffing onto bottom half
leaving a 1/2 inch (1 cm)
border. Fold the top half over
stuffing and secure with
toothpicks.
Mix melted butter and 3 tbsp