The Thompson Turkey
(by Erika Lenkert)
1 turkey, 18 - 22 lb., with giblets
5 1/2 c. water
salt, freshly ground pepper, vegetable oil
1 large bay leaf
1 clove garlic, minced
1 t. each: paprika
1 t. salt
1/2 t. ground coriander
Stuffing:
1 Granny Smith apple, cored, unpeeled, diced
1 medium orange, diced
1 can (20 oz.) crushed pineapple, undrained
rind of 1 lemon, grated or minced
3 T. chopped preserved ginger
2 cans (8 oz. each) water chestnuts, drained and sliced
6 ribs celery, minced
5 cloves garlic, minced
4 large onions, minced
4 whole cloves, crushed
1 red or green bell pepper, seeded and chopped
1 large bay leaf, crushed
1/4 c. minced fresh parsley
1 T. celery seed
1 T. poultry seasoning (or 2 T. each chopped fresh sage and fresh thyme)
2 1/2 t. dried oregano or 3 T. fresh oregano, chopped
2 t. each: hot dry mustard (Coleman's)
2 t. caraway seeds
2 t. poppy seeds
1 1/2 t. sesame seeds
1 t. freshly ground black pepper
1/2 t. mace
1/2 t. turmeric
1/2 t. dried marjoram (or 2 t. fresh)
1/2 t. dried summer savory (or 2 t. fresh)
2 dashes hot red pepper sauce
1 1/2 lb. fine dry bread crumbs (about 4 3/4 c.)
3/4 lb. ground veal
1/4 lb. ground pork
1 stick (1/2 c.) butter, softened
4 c. apple cider
Paste: