Roast Turkey a la Strasbourgeoise
- 1 young turkey
- 2 1/2 pounds chopped fresh pork
- 3 goose livers, minced
- Sliced truffles
- Salt and pepper
- Thin slices salt pork
- 1 glass dry white tine (Alsace)
- 1/2 pound mushrooms, finely sliced
- Noodles with butter sauce and cubed goose livers
Season a quite tender turkey inside and out, with pepper and salt. Make a stuffing of the pork, livers and truffles, season with pepper and salt; fill turkey and truss. Wrap slices of salt pork around the bird, pour atop it the wine and mushrooms. Finish roasting.
Serve with the buttered noodles.
Serve with the buttered noodles.
Submitted by Jun 3, 2009
15 min
30 min
45 min