Medieval Food - Medieval Recipes - Medieval Diet - The Medieval Peasant's Porch
Ex Caliber Stuffed Turkey ©
Every 3 ounce serving contains about 150 calories
Tasty, juicy turkey stuffed with studly stuffing to diet for! This divine bounty should’st be prepared many times during the year – not only on village holidays.
- Ye Old Medieval Ingredients
- 1 Turkey of About 10 Pounds That Hath Been Salted & Peppered
- No Calorie Refrigerated Butter Spray
- 1 Stalk of Celery, De-Stringed
- 1 Large White or Yellow Onion
- ½ Cup of Water
- Foil
- 1 Turkey of About 10 Pounds That Hath Been Salted & Peppered
- Medieval Stuffing Ingredients
- Recipe makes about 10 servings for about 100 calories each
- 1 Cup Yellow Cornmeal
- 1 Cup of Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Cup Skimmed Milk
- 1 Hen Egg OR Egg Substitute Wilt Save Even More Calories
- Sage – Amount Wilt Vary to Thy Personal Taste
- 2 Pieces of Stale OR Toasted Bread
- 1 Chopped Onion & 1 Stalk of De-Stringed Celery, Chopped
- Dash of Dryed Parsley
- Broth From Turkey
- ¼ Cup of No Calorie Refrigerated Butter Spray
- 2 Additional Tablespoons of No Calorie Refrigerated Butter Spray
- Recipe makes about 10 servings for about 100 calories each
Spray turkey generously with butter spray. Salt & pepper then stick peeled onion & celery into cavity of bird. Add water, cover with foil & place into a 375 degree preheated oven for about 3 hours – according to the size of thy bird, be he big bird or chicken little. About an hour before thy bird ‘tis done, begin preparing the stuffing as follows:
Combine the following dry ingredients together in large wooden bowl: cornmeal, flour, baking powder & salt.
Slightly beat hen egg & add to milk. Stir slightly & then incorporate with cornmeal mixture.
Cook in a non-stick skillet at 375 degrees for about 20 minutes, or till golden brown. Dump into large bowl.
Add broth from roasting turkey, about 1 cup at a time. Stuffing consistency varies depending on whether thou desires thy stuffing loose or tight. Adjust accordingly.
Add cubed bread. Allow to completely cool before adding parsley & sage! This step ‘tis important or thy wilt end up with green & gummy stuffing.
In the meanwhilst, place butter into non-stick skillet. Add chopped celery & diced onions. Fry till clear. Be certain to remove strings from celery. Pour potion into cooled cornbread mixture. Again, allow to cool to room temperature.
Add parsley, & sage to thy personal taste.
Remove turkey from oven & take out onion & celery from cavity. Pour out any broth & reserve for soup or other goody.
Stuff cavity with stuffing & return to oven for about 30 minutes.
After feasting, remove stuffing completely from cavity of bird & store in a sealed container. Whilst thy art busy, debone thy bird & seal meat in lockable plastic bags.
Meat wilt last for several days in thy fridge. Create an infantry of feasting goodies such as Turkey Noodle Soup, Turkey Croquets, Turkey Salad Sandwiches, Turkey Salad & Corn Chips, even Turkey Chili.
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