Great Chef Richard Worthington

Traditional Roast Turkey
Richard Worthington
Le Meridien Hotel
New Orleans

This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast.

Serves 10 – 12

Truffle Stuffing
1 pound boneless chicken breast, skinned and minced
2 egg whites
1/2 – 3/4 cup heavy (whipping) cream
1 ounce finely chopped truffles (fresh mushrooms may be substituted)
Salt and freshly ground black pepper to taste

Pork Stuffing
4 ounces crustless white bread
1/2 cup milk
1/2 pound pork sausage, breakfast-style
1 egg
4 ounces roasted, shelled chestnuts, roughly chopped
Salt and freshly ground black pepper to taste

Parsley and Onion Stuffing
1 pound crustless white bread
1 cup milk
3 ounces parsley, stemmed and roughly chopped
1 egg
Salt and freshly ground black pepper to taste
1 medium onion, finely chopped
1 ounce unsalted butter

1 turkey, approximately 12 pounds

To make the truffle stuffing: In a food processor, puree the chicken with salt and pepper. Add the egg whites, one at a time. When thoroughly blended, gradually add the cream with the processor running. Add the truffles and pulse briefly to incorporate. Refrigerate.

To make the pork stuffing: Tear the bread into small pieces and place in a bowl. Add the milk. Stir in the remaining ingredients. Refrigerate.

To make the parsley-onion stuffing: In a medium bowl, break up the bread. Add the milk, parsley, and egg. Season with salt and pepper. Saute the onion in the butter, cool slightly, and add to the bread mixture. Refrigerate.

To assemble: Preheat the oven to 300 F. If the turkey is frozen, thaw completely. Rinse and drain. Remove any excess fat from the cavity, and reserve the neck and giblets for gravy or stock. Make a pocket for the truffle stuffing by carefully sliding your hand between the breast skin and flesh. Push the truffle stuffing into the pocket and smooth from the outside of the breast to distribute it evenly. Poach any leftover stuffing. Fill the crop (throat) cavity with the pork stuffing. Fold loose skin over the opening and close with a wooden skewer. Stuff the rear cavity loosely with the parsley-onion mixture and any leftover pork stuffing. Close the cavity with the croupion (commonly called the “parson’s nose”) and tie the legs together with string. Tuck aluminum foil in the cavity to keep in the juices. Tuck the wings under the turkey and salt the outside. Place in a large roasting pan. Rub the skin with butter and roast for 3 to 4 hours, to an internal temperature of 180 F. Baste frequently with pan drippings.

To serve: Place the roasted turkey on a serving platter. Make gravy with the drippings in the pan, adding chopped cooked giblets and neck meat if desired. Carve the turkey at the table and serve spoonfuls of each kind of stuffing. Pass the gravy on the side.