Recipe by Devil-Dan
"Imagine a big beautiful turkey on your table. Now imagine carving it by slicing right across the the body, WITH NO BONES IN THE WAY!"
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1 (10 pound)
whole turkey, neck and giblets removed
1 1/2 pounds
skinless, boneless chicken thighs, cut into chunks
finely minced garlic
finely minced fresh ginger
extra-virgin olive oil
1 (1 pound) loaf
Hawaiian sweet bread, cut into 1-inch cubes
hard apple cider (See Cook's Note)
extra-virgin olive oil, or as needed
I had a similar dish a few years ago at an upscale Washington DC party. When I made this, the butcher de-boned the turkey. I also used apricots and prunes which were a great addition and flavour booster. Threw in some Port wine with cider AND used fresh sage because it pairs well with celery. Also used Italian Pannetone bread, however, I think that any good fruit bread will do the trick. If you use good day-old rustic Italian bread, just throw in more fruit. I also threw in some Port wine!!! This recipe is flexible and NOT difficult yet delivers great flavour. Don't be too concerned about using the "exact" measurements...go with your heart on this one!!
* Percent Daily Values are based on a 2,000 calorie diet.
Devil Dan's Fruit-Stuffed Boneless Turkey
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 372
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