REAL JAM RECIPES!

This spicy filling is one of the most delicious ones – it’s a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with turkey.

A not simple turkey recipe for ladies versed in cookery.

4.5 kg (10 lb) turkey
1 ½ рt water
8 oz butter
1 tbsp flour
1 ½ onion, sliced
2 celery sticks, chopped
1 carrot, sliced
4 tbsp oil
5 fresh bay leaves, sliced
10 black pepper peas
1 lemon, sliced
1 apple, sliced
10 thyme twigs, chopped
4 rosemary twigs, chopped
2 sage twigs, chopped
12 parsley twigs, chopped
1 big leek, sliced
salt and pepperfresh bay leaves for decoration

1. Draw turkey and save giblets. Cut the neck and wing tips and put in the plate with giblets. Flavor with salt and pepper inside and outside.
2. To make a broth, put turkey giblets in a saucepan with water. Bring to a boil, remove scum. Add ½ onion, carrot, celery, 2 bay leaves, black pepper and 2 parsley twigs. Cook 2-2 ½ hours. Strain the broth.
3. Combine lemon, apple, ½ onion, thyme, rosemary, sage, parsley and 3 bay leaves with oil. Stuff turkey with herbal mixture from the neck side. Fasten with a spoke and tie together turkey trotters.
4. Heat oven to 240 C (Gas 9). Stir 3 oz butter with flour and rub into turkey skin. Put in a big baking griddle and cook 40 minutes.
5. Reduce heat to 180 C (Gas 4). Melt butter with 1 tbsp water and pour turkey. Cook for 50 minutes more, pouring every 15 minutes. Then bake turkey 20 without pouring. Take it out from the oven. Decorate with bay leaves.
6. To make a dressing, put the baking griddle with turkey grease on the oven and cook stirring for 5 minutes over medium heat. Let it cool down, remove grease. Add onion and cook for a minute, then add broth slowly. Pour dressing into a pan and bring to a boil. Add giblets and boil over gentle heat 15 minutes.
7. Pour dressing in a jug and serve together with turkey and mashed potatoes.