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  • Nov 14 2012

    Orsini Turkey Recipe Makes for a Thankful Thanksgiving

    Posted by Merrily Orsini

    Many traditions abound for the holidays, and the Orsini traditional turkey recipe is one that calls for sharing. So, not about marketing or home care, but about making a fabulous bird that adds a different twist to the traditional for this holiday. Because of popular demand, I am sharing it. From whence it originally came, I do not know,  so i apologize if  it is some secret somewhere that somehow got into the family. But we have been cooking our Thanksgiving turkey this way for at least 40 years, so, hopefully it will be accepted in the spirit with which it is being shared.

    HOW to cook the turkey is omitted, but the important part is the rubbing beforehand and the stuffing!

    Grand Marnier Turkey Recipe

    Megan Worley Coaplen basting Thanksgiving Grand Marnier Turkey

     Orsini traditional turkey recipe
    Orange and thyme basted with apricot/ Grand Marnier dressing

    2 oranges cut in half
    thyme
    butter

    Rinse turkey. Squeeze oranges on top and inside.  Rub orange all over it. Rub thyme and butter on outside

    Stuffing:

    1 C diced apricot
    2 C Grand Marnier
    turkey liver and heart
    2 sticks butter
    2 C coarsely chopped celery
    1 lge yellow onion
    1 lb pork sausage
    1 lb herb stuffing mix
    1 C slivered almonds
    2 C chicken stock
    2 t dried thyme

    Place apricot and 1 C Grand Marnier in small saucepan. Heat to boiling. Remove from heat and set aside.
    Simmer the turkey liver and heart in water to cover in small saucepan for 5 min. Set aside to cool. Melt 1 C butter in large skillet over med heat. Add celery and onions and sauté for 10 min.

    Transfer to a large mixing bowl. Cook pork in same skillet. Crumbling with a fork until no longer pink. Remove from heat and add to celery mixture/. Add stuffing mix, apricots with liquid and almonds. Finely dice chicken liver and heart and add to stuffing mix. Heat the remaining stick of butter and stock in a small saucepan until butter melts. Pour over the stuffing mixture and add remaining 1 C Grand Marnier. Season with thyme, salt and pepper to taste.

    Cook stuffing at 325 for 30 min and check. YOu can also stuff that bird with as much as possible, including Under the armpits….

    Enjoy.

     

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