Try this Turkey Galantine recipe, or contribute your own. "Poultry" and "Main dishes" are two tags used to describe Turkey Galantine.
Have butcher bone turkey, removing and reserving wings and drumsticks. Remove breast meat. In bowl marinate breast meat 1 hour in 1/2 cup Cognac, 1 teaspoon salt and dash of Quatre Epices. Meanwhile in bowl mix ground ham and veal, garlic, 1/2 cup Cognac, eggs, 1/4 teaspoon Quatre Epices, 1 1/4 teaspoons salt, pepper and thyme. Spread out boned turkey, skin-side down, and cover evenly with meat mixture. Place breast meat in center. Cut tongue and ham in 1/4- inch strips and arrange around breast meat, pressing into ground meat. Sprinkle with chopped pistachios. Roll up turkey sausage-fashion, bring ends of skin together so ends overlap and sew with needle and thread. Roll in damp kitchen towel and tie ends, leaving lengths of thread. Also tie thread around middle. Into covered pan just big enough to hold galantine, pour chicken broth to half full. Lower galantine into broth and tie thread at either end to handles of pan. Cover tightly with couple of layers of foil. Bring to simmer. Then steam 2 to 2 1/2 hours, depending on size of bird. Remove foil. Let turkey partially cool in broth, then transfer to dish, weight galantine down and continue to cool. Refrigerate 36 hours. Remove cloth and thread. Arrange on platter or carving board. Carve in thin slices. Makes 12 to 14 servings. QUATRE EPICES: In small bowl, mix bay leaf, thyme, mace, cinnamon, cloves, nutmeg, cayenne, pepper, rosemary and basil. Store in tightly sealed container. Makes about 1/4 cup. Recipe from James Beard Copyright Los Angeles Times Recipe by: Los Angeles Times - Prodigy Posted to MC-Recipe Digest V1 #487 by Nancy Berry
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