FROM THE KITCHEN OF THE CELTIC CATERER So this Thanksgiving, are you looking for something different to offer your family? A few years ago I gave out a recipe for Irish Style Roast Turkey with apricots and Bacon. Here is a Scottish equivalent. It is a bit rarer to find as the recipe was originally disguised under old Scotch, the language of Robbie Burns. In Scotland it is known as Roastit Bubbly-Jock. This recipe shows the subtle differences between Ireland and Scotland and the different ingredients these two Nations use for this ancient dish. ROASTIT BUBBLY-JOCK (Scottish Roast Turkey) 12- 15 lbs Turkey ½ Cup half & half 1 ¼ Cups of fresh plain Bread crumbs 1 stalk Celery, Chopped 6 medium size oysters, chopped or whole 1 Large Onion, finely chopped 2 Tbs Chopped Parsley 1 tsp Thyme Pinch of White Pepper ½ Cup water Chestnuts, chopped 1 ¼ cup chopped chicken livers 1 Cup ground breakfast sausage 1 tsp Worcester sauce Pinch of Mace or Nutmeg ¼ Cup Melted Butter 2 Cups warm Water 2 oz of Scotch Whiskey 2 Tbs Black Current Jelly Step 1. Mix Half & Half, bread crumbs, celery, onions, chestnuts, Nutmeg, ½ of the parsley and half of the chicken livers, and oysters in one bowl. Step 2. In a separate bowl mix all of the sausage the remainder of the parsley, as well as the Thyme, white pepper and Worcester sauce. This is now known as the Mince. Step 3. After thoroughly washing the bird and removing the giblets stuff the main Turkey cavity with the bread crumb mix. Step 4. Now stuff the Turkey with the Mince from the opposite end of the bird or the neck cavity and seal with toothpicks Step 5. Place the Turkey in a deep baking pan, add the water and Whiskey and remainder of the chicken livers, Brush the turkey with butter and cover the pan. Cook at 350 degrees, 20 minutes per pound. Periodically baste the bird with juices from the pan and allow to cook uncovered for the last 30 minutes. Step 6. After removing the Turkey from the pan save the juices and mix with the Black Current jam and boil on high for ten minutes to reduce, stir constantly. Strain mix and serve as Scottish Turkey sauce. The Celtic Caterer
Posted on: Tue, 18 Nov 2014 01:42:39 +0000
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