Roast turkey with stuffing from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 335) by Peter Sanagan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Port wine for Madeira wine, and chicken stock or this book’s Chicken stock for turkey stock. Brine turkey for at least 15 hours. Refrigerate compound butter overnight. Roast stuffed turkey 4.5-5 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.