"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Roll up Turkey Recipe

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This recipe for Roll up Turkey, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, July 9, 2008


1 turkey (12lbs.) deboned and giblets removed
1 cup chopped celery
1 med. onion chopped
1/2 cup butter, cubed
5 cups cubed white bread
1 1/2 cups coarsely crumbled corn bread
1 tsp. rubbed sage
1 tsp. salt divided
3/4 cup chicken broth
3 tbsp. veg. oil
1/4 tsp. pepper

Unroll turkey on a large cutting board with a sharp knife remove the wings. Flatten turkey to 3/4 in. thickness. Cut between the turkey breast and thighs to separate into three sections. In a large skillet saute celery and onion in butter until tender. In a large bowl, combine bread and corn bread; add celery mixture, 1/2 tsp. salt and sage. Stir in enough broth to moisten. Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly roll style, starting with a long side, tie with kitchen string at 1 1/2 in. intervals. Place on a rack in a shallow roasting pan. Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly roll style. Place in another roasting pan. Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325 for 2-2 1/2 hours or until thermo. reads 170. Bake thighs for 1 1/2 hours or until thermo reads 180. Let stand 15 min. before slicing.




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