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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 276) → Modernised~80% of the text changedremovedadded
1 stk kalkun (renset, med lever). 250 gr. saucisser 1 1/4 kg. kastanjer g ferske pølser (saucisser). 1,25 kg kastanjer. 8 svisker stk svisker. 4 pærer stk pærer. 1 del. hvitvin fleskeskiver pepper salt smør. Forvel saucisserne og dl hvitvin. 60 g smør (til fyllet). 100 g smør eller fett (til drypping). 150 g fett svineflesk i skiver (til å dekke brystet). salt. pepper. Forvell pølsene, avkjøl dem, ta skindet av dem, naar de er kolde, skinnet og 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 skiver.. Kok og delt skrell kastanjene. Forvell sviskene og ta ut steinene. Skrell pærene og del dem i 4, samt kalkunleveren, som er overheldt fire. Hell kokende vand vann over kalkunleveren og grovhakket. Surrer grovhakk den.. Smelt 60 g smør, legg i smørret kastanjer, svisker, pærer, pølseskiver og lever. Surr i 4 minutter, held smørret hell smøret fra og tilsæt vinen. Den rensede kalkun fyldes tilsett hvitvinen. Smak til med denne deig, idet man løsner skindet salt og pepper.. Rens kalkunen, løsne skinnet ved halsen og fylder fyll den fremkomne pose, hvor lommen der kroen har sittet. Kalkunbrystet dækkes sittet med skiver av varmt flesk, sættes fyllet.. Dekk kalkunbrystet med fleskeskiver, sett fuglen i varm ovn (ca. 175–200 °C) i ca. 2 timer, dryppes og drypp ofte med varmt smør eller fett. Serveres fett.. Skjær kalkunen opp og server med salat, stekte eller fyldte fylte tomater, franske poteter og jevnet, jevnet brun saus.

Note on Modernised

Enheter modernisert (gr → g, del → dl). «Saucisser» er tolket som ferske, grove pølser. Smørmengden i fyllet (60 g) er ført opp i ingredienslisten, og mengde smør til drypping er anslått.

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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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