Prep 30 mins
Cook 2 hrs
Do not let the funny combination of prunes, walnuts and honey disturb you since you also use a "wee nip of good Scotch" to put it all together for Christmas dinner.
- 8 -10 lbs young turkey
- 12 large prunes or 18 medium prunes
- 1⁄4 cup whiskey
- 2 cups strong hot black tea
- 1 medium onion, chopped fine
- 1 lb ground pork
- 1 egg
- 1 piece mace, broken into small pieces
- salt and pepper
- 12 -18 walnuts, shelled
- 1⁄2 cup heather honey (or any other type)
- Wash turkey inside and out with a cloth generously soaked in whiskey.
- Cover and refrigerate overnight.
- Place prunes in a glass jar, pour the whiskey and hot tea on top.
- Cover and keep overnight on kitchen counter to plump up prunes and facilitate removing the stones.
- The next day, place in a bowl, onion, pork, egg and mace.
- Stir until well mixed.
- Salt and pepper.
- Remove stones from prunes, replacing each with a walnut.
- (Place honey in a bowl of hot water to soften it) dip each prune in honey and add prunes to stuffing.
- Pack this mixture into the turkey, tie the legs and wrap the whole turkey in a double thickness of heavy-duty foil.
- (In Scotland, they wrap it in a heavy linen soaked in whiskey, however, it is then much more difficult to handle and the results are similar.) Before closing foil, pour the 1/4 cup whiskey over the turkey.
- Place the roasting pan in a preheated 350 F.
- Roast 1 1/2 hours, then open top of package.
- Check on cooking and baste the turkey with the beautifully perfumed juices in the bottom.
- Pour over any remaining honey.
- Do not reclose the foil.
- It may take another 20 to 30 minutes to brown the top and to finish cooking.
- Make a plain gravy using a giblet bouillon as liquid, or make a giblet gravy.
- Serves 8 to 10.
- Madame Benoit's World of Food.