Braised Stuffed Turkey.

  1. Melt 3 tablespoons butter in an earthenware casserole.
  2. Cook 1 finely chopped onion in the butter for 1 to 2 minutes whilst stirring constantly
  3. Add 1 cup well-washed rice.
  4. Stir until every grain of rice is covered with butter.
  5. Add 3 cups rich beef or chicken stock.
  6. Cover the casserole.
  7. Simmer gently until the liquid is absorbed and the rice is till underdone.
  8. Stuff the turkey with this mixture and truss it.
  9. Mince 1/2 cup each of carrot, celery and onion.
  10. Put the mixture of vegetables into a braising kettle.
  11. Add a bouquet garni of several sprigs of celery and thyme and 1 bay leaf, tied together.
  12. Add 1 cup of beef or chicken stock.
  13. Lay the stuffed turkey on the vegetables.
  14. Cover the kettle.
  15. Braise the bird in a moderate oven (375 ºF) for 3 hours or until the turkey is quite tender.
  16. Transfer the turkey to a heated serving platter.
  17. Reduce the juiced in the kettle rapidly.
  18. Add 1/4 cup Port.
  19. Scrape the kettle to incorporate the brown bits.
  20. Add 2 cups heavy cream.
  21. Bring to the boiling point.
  22. Strain the sauce through a fine sieve.
  23. Add salt and pepper to taste.
  24. Serve in a sauceboat.

List of ingredients required:

  • 3 tablespoons of butter.
  • 1 finely chopped onion.
  • 1 cup well-washed rice.
  • 4 cups rich beef or chicken stock.
  • 1/2 cup carrot.
  • 1/2 cup celery.
  • 1/2 cup onion.
  • 1 bay leaf.
  • several springs of celery.
  • several sprigs of thyme.
  • 1/4 cup Port.
  • 2 cups heavy cream.
  • Salt.
  • Pepper.