| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive07 |
12 |
servings |
INGREDIENTS
| 1 |
|
Recipe Turkey With Andouille Dressing; see * Note |
| 1 |
|
Recipe Rillette Stuffed Duck; see * Note |
| 1 |
|
Recipe Dirty Rice Stuffed Chicken; see * Note |
| 1 |
|
Recipe Mushroom Duxelle Stuffed Quail; see * Note |
|
|
=== MIREPOIX === |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Chopped celery |
|
|
Melted butter; for basting |
INSTRUCTIONS
* Note: All of the above recipes are included in this collection.
Preheat the oven to 400 degrees. Place the mirepoix in a deep roasting pan.
Lay the Turkey With Andouille Dressing on the mirepoix. Roast for 15 to 20
minutes to get the browning process going. Reduce the heat to 350 degrees.
Cover with a lid and bake for 4 to 4 1/2 hours, or until juices run clear.
Baste the turkey every 30 minutes with the melted butter. Remove from the
oven and let cool for 10 minutes. Lift the turkey out of the pan and carve.
Serve warm with pan juices. This recipe yields 12 to 15 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
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