When we were eating our ham at Canadian Thanksgiving, my buddy was reading Jeff's book and asked why we didn't make a Turkey Fatty with dressing in it. I have been meaning to try a fatty so it was obviously kismet.
I started by making stuffing. I went with a finer bread crumb, made it moister and added more spices than I normally would as it was going to be rolled in unseasoned ground turkey.
The ingredients for the stuffing are:
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup uncooked sausage meat.
2 cups fine dry bread crumbs
1/2 teaspoon poultry seasoning
1/4 teaspoon rosemary
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 cup chicken stock
I sauteed the onion, celery and sausage in the oil over medium heat until the sausage is crumbled and cooked through and the onion and celery are just starting to soften. I mixed the onion mixture with the breadcrumbs and spices. I added the chicken stock and stirred until well moistened.
I put 2 pounds of turkey in a 1 gallon Ziploc bag with the corners snipped. I rolled it flat and cut the bag off. I turned the meat onto was paper.
I spread the stuffing over the meat and rolled it using the wax paper. I wanted to layer some provolone cheese as I thought it would be tasty however, I spoke to She Who Must Be Obeyed and apparently I was wrong.
I made up the bacon weave.
I rolled the fatty onto the bacon weave.
I put it in a 230 F smoker over apple smoke for a little over 3 hours to an internal temperature of 165 F.
I let it rest for 10 minutes and cut it into slices.
I made a video of the smoke if you would like to see it.
The Verdict
This was a thing of beauty. It looked good. It tasted great. I served it with mashed potatoes and gravy. The missus made her great coleslaw. Sigh, heaven.
She Who Must Be Obeyed said there was too much sage. What does she know?
If you don't hear from me for awhile, send help.
Disco
I started by making stuffing. I went with a finer bread crumb, made it moister and added more spices than I normally would as it was going to be rolled in unseasoned ground turkey.
The ingredients for the stuffing are:
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup uncooked sausage meat.
2 cups fine dry bread crumbs
1/2 teaspoon poultry seasoning
1/4 teaspoon rosemary
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon pepper
1/4 teaspoon salt
3/4 cup chicken stock
I sauteed the onion, celery and sausage in the oil over medium heat until the sausage is crumbled and cooked through and the onion and celery are just starting to soften. I mixed the onion mixture with the breadcrumbs and spices. I added the chicken stock and stirred until well moistened.
I put 2 pounds of turkey in a 1 gallon Ziploc bag with the corners snipped. I rolled it flat and cut the bag off. I turned the meat onto was paper.
I spread the stuffing over the meat and rolled it using the wax paper. I wanted to layer some provolone cheese as I thought it would be tasty however, I spoke to She Who Must Be Obeyed and apparently I was wrong.
I made up the bacon weave.
I rolled the fatty onto the bacon weave.
I put it in a 230 F smoker over apple smoke for a little over 3 hours to an internal temperature of 165 F.
I let it rest for 10 minutes and cut it into slices.
I made a video of the smoke if you would like to see it.
The Verdict
This was a thing of beauty. It looked good. It tasted great. I served it with mashed potatoes and gravy. The missus made her great coleslaw. Sigh, heaven.
She Who Must Be Obeyed said there was too much sage. What does she know?
If you don't hear from me for awhile, send help.
Disco
