Good afternoon. Turkey is a very popular dish at this time of year, but Lord and Lady Braybrooke
won’t be having roast turkey on their Christmas table. Their main meat dish is roast beef.
They will be having turkey, but their dish will be galantine of turkey. For this you
will need.
A whole turkey, sticks of celery, some chopped carrots, water, sausage meat, chopped butter
or suet, an apple, ground almonds, pistachio nuts, coriander, allspice, lemon, eggs, and
walnuts and parsley for the garnish.
I’ve deboned my turkey which is a bit of a job. So you can ask your butcher to do it.
You can use this recipe to galantine any type of bird, the principal is the same. Remove
the bones and replace them with stuffing. The amount of stuffing you use will depend
on the size of your bird. For my stuffing I’m going to add some suet, with some apple
to give it some moisture, and then some almonds, some chopped pistachio nuts, not forgetting
the spice, some coriander and allspice, then I’m going to add some sausage meat.
To give it a bit of zing, I shall add some lemon juice, and to bind it all together i’ll
add lastly the eggs.
And now I’m ready to stuff the bird.
And now she’s ready to be sewn up.
Now it’s tied up and before you boil it you need to cover it. You can better your
muslin, but I like to wrap mine in brown paper first.
And then cover that tightly with some muslin. And wrap it up like a parcel.
Now it;s tied up nice and tightly, I can take it to the pan and cover it with water. Then
add whatever I need for my stock. I’m going to add celery and carrots. A medium size bird
will take about an hour and a half. I think mine might take a little longer.
Ah, thank you Mary-Anne. Now it’s cold, we can reveal it. As this is to be a cold
dish, I’m going to decorate it so I’m covering it with mayonnaise - mayonnaise that
has gelatin in it which will help it set.
Now to finish the decoration I’m going to use this parsley which I can set in the mayonnaise,
and these pickled walnuts on these hatelets.
There we are. Galantine of turkey, suitable for any Christmas dinner table.