The Hudson River Valley Cookbook by Waldy Malouf

Author:Waldy Malouf [Malouf, Waldy]
Language: eng
Format: epub
Publisher: Harvard Common Press

Serves 10

A 12-pound turkey

FOR THE TURKEY STOCK

2 turkey wings or drumsticks or 1 of each, purchased separately

1 onion, sliced

1 stalk celery, sliced

1 carrot, sliced

2 cloves garlic, sliced

Coarse salt and freshly ground pepper

4 cups Chicken Stock, [>]

FOR THE TURKEY

2 onions, peeled

2 stalks celery

2 carrots, peeled

4 cloves garlic, peeled

2 shallots, peeled

8 large sage leaves

3 large sprigs fresh thyme or 1 teaspoon dried thyme

2 bay leaves

5 tablespoons unsalted butter, softened

Coarse salt and freshly ground pepper

4

to

5 cups turkey stock

3 tablespoons flour

½ cup Clinton Vineyards Riesling

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