Good afternoon. Turkey is a very popular dish
at this time of year, but Lord and Lady Braybrooke won’t be having roast turkey on their Christmas
table. Their main meat dish is roast beef. They will be having turkey, but their dish
will be galantine of turkey. For this you will need. A whole turkey, sticks of celery, some chopped
carrots, water, sausage meat, chopped butter or suet, an apple, ground almonds, pistachio
nuts, coriander, allspice, lemon, eggs, and walnuts and parsley for the garnish. I’ve deboned my turkey which is a bit of
a job. So you can ask your butcher to do it. You can use this recipe to galantine any type
of bird, the principal is the same. Remove the bones and replace them with stuffing.
The amount of stuffing you use will depend on the size of your bird. For my stuffing
I’m going to add some suet, with some apple to give it some moisture, and then some almonds,
some chopped pistachio nuts, not forgetting the spice, some coriander and allspice, then
I’m going to add some sausage meat. To give it a bit of zing, I shall add some
lemon juice, and to bind it all together i’ll add lastly the eggs. And now I’m ready to stuff the bird. And now she’s ready to be sewn up. Now it’s tied up and before you boil it
you need to cover it. You can better your muslin, but I like to wrap mine in brown paper
first. And then cover that tightly with some muslin.
And wrap it up like a parcel. Now it;s tied up nice and tightly, I can take
it to the pan and cover it with water. Then add whatever I need for my stock. I’m going
to add celery and carrots. A medium size bird will take about an hour and a half. I think
mine might take a little longer. Ah, thank you Mary-Anne. Now it’s cold,
we can reveal it. As this is to be a cold dish, I’m going to decorate it so I’m
covering it with mayonnaise – mayonnaise that has gelatin in it which will help it set. Now to finish the decoration I’m going to
use this parsley which I can set in the mayonnaise, and these pickled walnuts on these hatelets. There we are. Galantine of turkey, suitable
for any Christmas dinner table.