It has become traditional to fill the turkey with two stuffings – one for the neck or crop (in this case, pork and veal) and another for the body (fruit and walnut). Use these cooking times for stuffed turkey as [...]
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It has become traditional to fill the turkey with two stuffings – one for the neck or crop (in this case, pork and veal) and another for the body (fruit and walnut). Use these cooking times for stuffed turkey as [...]
These sandwiches make fabulous Melbourne Cup or cocktail party fare and are also good to take on picnics. Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped. Place [...]
Whole turkey breast (or buffe, as the manufacturers call it) is an impressive and easier option than a big whole roast turkey. It also yields plenty of delicious moist white meat which keeps well for leftovers. Serve with mixed roasted vegetables, which can be prepared ahead and served warm. Remove plastic and paper towels from [...]