Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Turnips, Peeled -- cut in 1 ts Kosher Salt -- plus more to
1/2 " cubes Taste
1 md Baking Potato, Peeled -- cut Freshly Ground Pepper -- to
In 1/2" cubes Taste
2 ts Unsalted Butter 1 3 1/2 Lb Chicken

1. Put the turnips and potato in a saucepan and cover with water.
Bring to a boil over medium-high heat. Reduce the heat and simmer
until the vegetables are tender, about 12 mins. Drain. Puree in food
processor. Stir in butter, salt and pepper. 2. Preheat the oven to
450 F. Stuff the cavity of the chicken with the mashed turnip
mixture. Use a trussing needle and twine to sew the cavity closed.
Place in a roasting pan. Roast until juices run clear when pricked in
the thickest part of the leg, about 1 hour 10 mins. Let stand 10 mins
before carving. Carve and serve with the mashed turnip stuffing.
Serves 4 as a main course.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-10-95 (13:19) (159)
Fido: Cooking

Browse by categories