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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PASSOVER RECIPES  
  VERONESE ROLLED TURKEY LOAF (POLPETTONE)
MEAT. YIELD: 8-10 SERVINGS 
 
     
  INGREDIENTS:  
 
  • 1 half turkey, skin intact (about 7-10 pounds)
  • 3-4 eggs (use 3 if turkey is around 7 pound, 4 if it weighs closer to 10), beaten
  • 3-4 large garlic cloves, finely minced
  • tsp ground allspice
  • Salt and freshly ground black pepper
  • 2-2 quarts chicken broth, preferable homemade, or good-quality low-sodium canned
  • 1 large onion quartered
  • 3 large carrots, scraped and quartered
  • 2 celery stalks, including leaves, coarsely chopped

Optional accompaniment: Green Olive Sauce or mayonnaise diluted with some of the cooking broth

 
     
  INSTRUCTIONS:  
 
  1. Remove and discard the clump of fat around the neck and tail openings of the turkey. Starting at the neck end, slowly work your hands under the skin, gently easing it away from the flesh. Move your hands all the way down the leg, then, using a small, sharp knife, cut the skin carefully away from the base of the leg. Now slip the skin off the leg, like pulling a sleeve over the turkey's wrist. It's very difficult to cut around the wingtip in the same way, so instead, cut a circle around the shoulder area, and slip the skin down and off the wing. You'll have a big hole there, but you'll patch it up when sewing the pouch. When you have separated all the skin from the cavity, gently take off whatever excess fat can be removed easily without damaging the skin. Rinse the skin inside and out and pat it dry.
  2. Thread a large embroidery needle with dental floss or strong white cotton thread and, using an overcast, or loop, stitch, sew a few stitches to close up the base of the leg, then patch up the hole made by the wing. Fold the skin in half to make a rectangle. Now sew the base and outer edge closer. You should have a neat pocket, open only at the top. 
  3. Set the skin aside while you cut all the meat - white and dark - from the turkey carcass and cube it. Cut away the tendons and discard. Include a small amount of turkey fat to help keep the loaf moist. Place the cubed meat in a bowl and stir in the eggs, garlic, allspice, and salt and pepper to taste.
  4. Stuff the pouch with the meat mixture. Gently push the meat down into the pouch so you have enough room. Using the embroidery needle in an overcast stitch again, sew the top of the pouch closed. Rinse a clean thin kitchen towel or extra-large men's cotton handkerchief (that has been washed in unscented laundry detergent) or double layer of cheesecloth in cold water and squeeze it out. Place the pouch in the towel and roll up very tightly. Tie the cloth securely closed in several places: at both end, in the middle, and between the middle and the ends.
  5. Put 2 quarts of broth in a heavy saucepan large enough to accommodate the filled pouch. Add the onion, carrots, and celery and simmer for 10 minutes. Reduce the heat to a slow simmer and add the turkey pouch. If necessary, add more broth so the pouch is covered. Simmer, covered, for 1 hours.
  6. Remove the pot from the heat. Leave the turkey loaf in the pot, and weight it down with several heatproof plates or one plate with a large weight placed on top. Let cool under the weights until it reaches room temperature. Remove the weights and the cloth covering and slice the loaf. Moisten each slice with several spoonfuls of the broth. Reduce some of the remaining broth over high heat and spoon over the turkey as a sauce before serving. The turkey will be very flavorful, but it will need the broth to stay moist. It's a good idea to keep any leftover loaf submerged under lots of broth.
  7. If you want to serve the loaf warm, Let it firm up at room temperature firs, then reheat it slowly in the broth.
 
  Source: The Gefilte Variations by Jayne Cohen  
 

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