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Turkey à la Milanaise

Turkey à la Milanaise from Erken's Stor kokebok: a stuffing of blanched sausage slices, cooked chestnuts, prunes, pears, and chopped turkey liver sautéed in butter and finished with white wine, placed in the skin pocket at the neck; the breast is covered with pork fat and the bird is roasted about 2 hours in a hot oven with frequent basting. Served with lettuce, tomatoes, pommes parisienne, and brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 276 (falt i det fri)

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About the dish

One of several French-inspired turkey dishes in "Stor kokebok." The stuffing of sausage, chestnuts, prunes, and pears is placed in the skin pocket at the neck where the crop sat.

How to make it

  1. 1

    The sausages

    Blanch the sausages, cool them, remove the casing, and slice them.

  2. 2

    Chestnuts and fruit

    Boil and peel the chestnuts. Blanch the prunes and remove the pits. Peel the pears and quarter them. Pour boiling water over the turkey liver and coarsely chop it.

  3. 3

    The stuffing

    Melt 60 g butter, add the chestnuts, prunes, pears, sausage slices, and liver. Sauté for 4 minutes, pour off the butter, and add the white wine. Season with salt and pepper.

  4. 4

    Stuff the turkey

    Clean the turkey, loosen the skin at the neck, and fill the pocket where the crop sat with the stuffing.

  5. 5

    Roasting

    Cover the turkey breast with slices of pork fat, put the bird in a hot oven (about 175–200 °C (390 °F)) for about 2 hours, and baste often with hot butter or fat.

  6. 6

    Serving

    Carve the turkey and serve with lettuce, fried or stuffed tomatoes, pommes parisienne, and a thickened brown sauce.

Changes from the original

Units modernized (gr → g, del → dl). "Saucisser" is interpreted as fresh, coarse sausages. The amount of butter in the stuffing (60 g) is listed in the ingredients, and the amount of butter for basting is estimated.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 276) → 1949 (korrekturlest, s. 306)~86% av teksten endretfjernetlagt til
Kalkun à la Milanaise. (Dindon à la Milanaise.) 1 kalkun 250 gr. saucisser 1 1/4 kg. kastanjer 8 svisker 4 pærer 1 del. hvitvin fleskeskiver pepper salt smør. Forvel saucisserne og ta skindet av dem, naar de er kolde, skjær dem i skiver. 60 gr. smør smeltes, ha i de kokte, skrællede kastanjer, de forvellede svisker, hvorfra stenene er uttat, pærerne, som er skrællet og delt i 4, samt kalkunleveren, som er overheldt kokende vand og grovhakket. Surrer i smørret i 4 minutter, held smørret fra og tilsæt vinen. Den rensede kalkun fyldes med denne deig, idet man løsner skindet ved halsen og fylder den fremkomne pose, hvor kroen har sittet. Kalkunbrystet dækkes med skiver av varmt flesk, sættes i varm ovn i ca. 2 timer, dryppes ofte med varmt smør eller fett. Serveres med salat, stekte eller fyldte tomater, franske poteter og jevnet, brun saus.

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Frequently asked questions

What is the stuffing made of?
Sliced saucisses (blanched and skinned), boiled and peeled chestnuts, blanched pitted prunes, pears peeled and quartered, and coarsely chopped turkey liver. Everything is sautéed in 60 g butter for 4 minutes, the butter is poured off, and 1 dl white wine is added.
How long should the turkey roast?
About 2 hours in a hot oven, with the breast covered by slices of hot pork fat and with frequent basting. The recipe serves 8 and takes around 3 hours in total.
How do you stuff the turkey?
The skin is loosened at the neck, and the pocket where the crop sat is filled with the stuffing.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 276.

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