How to Cook Galantine of Turkey for Christmas Dinner - The Victorian Way

Name: How to Cook Galantine of Turkey for Christmas Dinner - The Victorian Way
Uploaded: 2022-12-08T00:44:20.784Z
Duration: 5 min 34 s
Channel: Traditional Recipes

Traditional Recipes

180 followers

40 Video Views·Dec 8, 2022

Turkey is a very popular dish for dinner, especially for Christmas Dinner. Most people may prepare roast turkey for this special occasion, but there is another recipe for cooking Turkey. It is called Galantine - De-boned meat that's stuffed, poached, coated with savory jelly, and served cold. In this video, Mrs. Crocombe will show you how to prepare this sophisticated dish in a lavish way. With this traditional dish, you will feel like you are in England at a Christmas dinner at Audley End House.

Ingredients:
- 1 whole turkey (deboned)
- 2 sticks of celery
- 2 carrots
-4-5 pints of water
- 115g sausage meat
- 115g chopped suet/butter
- 60g apple
- 25g ground almonds
- 115g pistachio nuts
- 1 tsp coriander
- ½ tsp ground allspice
- 1 lemon
- 2 eggs

Instructions:
- Prepare a deboned turkey.
- Making your stuffing: Combine your suet/butter, apple, almonds, chopped pistachios, coriander, allspice, and sausage meat. Then add some lemon juice and the eggs.
- Stuff the turkey fully with the stuffing.
- Sew up the turkey to hold everything in place.
- Wrap the turkey in brown paper, then cover tightly with a muslin cloth.
- Tie the whole covered turkey with some string.
- Add the turkey to a pan and cover with water.
- Boil the turkey for at least an hour and a half (a larger turkey may take longer).
- Cool the turkey, then remove the wrapping and string.
- Decorate the turkey with some mayonnaise, adding a small amount of gelatin.
- Add some pickled walnuts to some hatelets or skewers and adorn them with parsley.

Note:
- You can use this recipe to galantine any kind of bird.
- The principle is the same: remove bones and replace them with stuffing.
- The amount of stuffing depends on the size of the bird.
- Add celery and carrots to the water when boiling the birds.

🎬 Video Chapters:
00:00 Introduction
00:25 Ingredients for galantine of turkey
01:05 Making the stuffing for the turkey
02:28 Stuff the turkey
02:53 Sew up, wrap, cover and tie the turkey
03:35 Boil the turkey with celery and carrots
04:16 Decorate the turkey

Good afternoon. Turkey is a very popular dish at this time of year, but Lord and Lady Braybrooke won't be having roast turkey on their Christmas table. Their main meat dish is roast beef. They will be having turkey, but their dish will be galatine of turkey. For this, you will need a whole turkey, sticks of celery, some chopped carrots, water, sausage meat, chopped butter or suet, an apple, ground almonds, pistachio nuts, coriander, allspice, lemon, eggs, and walnuts and parsley for the garnish. I've deboned my turkey, which is a bit of a job, so you can ask your butcher to do it. You can use this recipe to galatine any kind of bird. The principle's the same. Remove the bones and replace them with stuffing. The amount of stuffing you use will depend on the size of your bird. For my stuffing, I'm going to add some suet with some apple to give it some moisture, and then some almonds, some chopped pistachio nuts, not forgetting the spice, some coriander and allspice. Then I'm going to add some sausage meat. To get it a bit of zing, I shall add some lemon juice, and to bind it all together, I'll add lastly the eggs. And now I'm ready to stuff the bird, and now she's ready to be sewn up. Now it's tied up, and before you boil it, you need to cover it. You can butter your muslin, but I like to wrap mine in brown paper first, and then cover that tightly with some muslin, and wrap it up like a parcel. Now it's tied up nice and tightly, I can take it to the pan and cover it with water, then add whatever I need for my stock. I'm going to add celery and carrots. A medium-sized bird will take about an hour and a half. I think mine might take a little longer. Ah, thank you Mary-Anne. Now it's cold, we can reveal it. As this is to be a cold dish, I'm going to decorate it. So I'm covering it with mayonnaise, mayonnaise that has gelatine in it, which will help it set. Now to finish the decoration, I'm going to use this parsley, which I can set in the mayonnaise, and these pickled walnuts on these haplets. There we are, galatine of turkey, suitable for any Christmas dinner table.