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2 TEASPOONS SWEET PAPRIKA FOR THE POTATO DRESSING 1½ POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CUBES KOSHER SALT 2 TABLESPOONS UNSALTED BUTTER, PLUS MORE IF NEEDED ¾ POUND GROUND SWEET ITALIAN PORK SAUSAGE 1 LARGE YELLOW ONION, CHOPPED 2 GARLIC CLOVES, MINCED RESERVED TURKEY LIVER, CHOPPED 2 LARGE EGG YOLKS, BEATEN ½ CUP WHOLE MILK, PLUS MORE IF NEEDED HEALTHY PINCH OF GROUND NUTMEG 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES FRESHLY GROUND BLACK PEPPER GRANDMA COSTA’S DRESSING

1. Position a rack in the bottom of the oven and crank up the heat to 425°F. 2. Remove any pin feathers from the turkey and pat the bird dry with paper towels. Rub the cavity with a wedge of orange and of lemon, season well with salt and pepper, and stu with the remaining wedges and the bay leaves. Tuck the wing tips under the bird and tie the legs together. Mix together the melted butter, paprika, 1½ teaspoons salt, and 1 teaspoon pepper and brush about half of it over the turkey. Place the bird breast side down on a V-rack set in a roasting pan. 3. Slip the turkey into the oven, pour 2 cups of water into the pan, and roast for 30 minutes. Lower the heat to 350°F, ip the bird breast side up, and brush with some of the remaining butter-paprika mixture.

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The new portuguese table david leite  

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