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Turkey

14 recipes · Poultry and game

14 turkey recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Stuffed Turkey (dindon farci)

    Stuffed turkey (dindon farci) from Erken (1914): boned, truffle-larded turkey filled with chicken forcemeat and cream, browned, simmered and roasted.

  • Stuffed Turkey with Chestnuts

    Stuffed turkey with chestnuts from Erken (1914): turkey filled with chestnuts and chopped pork, barded with pork slices and roasted hot with basting.

  • Galantine of Turkey

    A cross-reference in Erken's Stor kokebok (1914): galantine of turkey is made the same way as galantine of goose.

  • Turkey à la Chipolata

    Turkey à la Chipolata from Erken's Big Cookbook (1914): turkey stuffed with veal forcemeat and roasted, garnished with carrots, turnips and mushrooms.

  • Turkey à la Milanaise

    Turkey à la Milanaise from Erken's Big Cookbook: stuffed with sausage, chestnuts, prunes, pears and turkey liver, roasted about 2 hours.

  • Turkey à la reine (dindon à la reine)

    Turkey à la reine from Erken's Big Cookbook (1914): whole turkey rubbed with lemon, steamed tender in stock with vegetables, served with oyster sauce.

  • Turkey à la Toulouse (dindon à la Toulouse)

    Turkey à la Toulouse from Erken (1914): whole turkey rubbed with lemon and poached in stock, served with a light sauce of meatballs, mushrooms and truffle.

  • Turkey in brown sauce

    Turkey in brown sauce from Erken's Big Cookbook (1914): roast turkey cut up with meatballs and white root vegetables, covered with truffle sauce.

  • Turkey in aspic ring

    Turkey in aspic ring from Erken (1914): cold turkey with lettuce, tomatoes and hard-boiled eggs set inside an aspic ring and covered with mayonnaise.

  • Turkey with crayfish sauce (dindon à la sauce aux écrevisses)

    Turkey with crayfish sauce from Erken (1914): turkey steamed tender in stock, carved and covered with a sauce of crayfish butter, flour and cream.

  • Turkey with tomato sauce

    Boiled turkey served with tomato sauce, garnished with cooked noodles and chopped parsley; Erken recommends the method for older birds not suited to roasting.

  • Turkey, roasted (dindon rôti)

    Erken's whole roast turkey (1914): barded with pork fat and roasted 2–2½ hours in a hot oven, served with prunes, cooked apples and pan juices.

  • Turkey fricassee

    Turkey fricassee from Erken's Big Cookbook (1914): boiled turkey served in a light butter-thickened sauce with lemon juice, with asparagus and peas.

  • Salmis of Turkey

    Salmis of turkey from Erken (1914): turkey steamed under pork slices, cut up and served in Madeira sauce with fish balls, meatballs, mushrooms and shrimp.