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Turkey in brown sauce

Unstuffed turkey roasted like stuffed turkey, cut up and arranged with meatballs and cooked white root vegetables, covered with truffle sauce and garnished with puff pastry leaves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 278 (falt i det fri)

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About the dish

A short variant recipe from the turkey chapter of "Stor kokebok" (1914). Erken refers to the method for stuffed turkey, but without stuffing; the dish is dressed up festively with puff pastry leaves ("tartlet leaves").

How to make it

  1. 1

    Roast the turkey

    Clean and dry the turkey, salt it, and place it unstuffed in a roasting pan. Roast in a hot oven (about 180 °C (355 °F)) for 1½–2½ hours depending on size, basting often with butter and pan juices.

  2. 2

    Cut up

    Let the turkey rest a little and cut it into suitable pieces.

  3. 3

    Arrange

    Place the pieces on a flat platter together with meatballs and cooked white roots. Pour hot truffle sauce over.

  4. 4

    Garnish

    Arrange puff pastry leaves around the edge of the platter and serve.

Changes from the original

The original refers to other recipes; quantities for meatballs, root vegetables, and sauce are estimated. The roasting method is written out with a modern oven temperature and time.

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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. 278) → 1949 (korrekturlest, s. 310)~48% av teksten endretfjernetlagt til
1 kalkun kjøtboller kokte hvite røtter trøffelsaus terteblade Kalkunen stekes som farceret farsert kalkun, men fyldes fylles ikke. Opdeles i passende stykker, anrettes paa på flatt fat med kjøtboller kjøttboller og kokte hvite røtter og overheldes overhelles trøffelsaus. Terteblade lægges legges omkring.

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Frequently asked questions

Should the turkey be stuffed in this recipe?
No. It is roasted the same way as stuffed turkey, but without stuffing.
How is the dish arranged?
The turkey is cut into suitable pieces and placed on a flat platter together with meatballs and cooked white roots. Everything is covered with truffle sauce, and pastry leaves are arranged around the edge.
How long does the dish take, and how many does it serve?
Allow about 3 hours in all, and the recipe serves about 8.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 278.

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