MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Newfoundland Baked Turrs
Categories: Canadian, Wild, Game, Poultry
Yield: 4 Servings
2 Turrs
Dressing:
2 c Fine bread crumbs
1 Onion; chopped
1/4 c Margarine
1/2 ts Salt
1 tb Savory
1/4 ts Pepper
Gravy:
2 tb Flour
Pastry:
1/3 c Margarine
2 c Flour
2 ts Baking powder
1/2 ts Salt
2 1/2 tb Water; cold
Dressing:
In a mixing bowl, mix together 2 cups of bread crumbs, 1 chopped
onion, 1/4 cup of soft margarine, 1/2 ts salt, 1 tb savory, and
1/4 ts pepper.
Cooking:
Clean the turrs and drain well. Stuff the turrs with the dressing
and fasten with skewers. Place in roasting pan and prick the birds
so that fat will drain off. Sprinkle with salt and pepper. Bake
about 1/2 hour at about 400 F to render off fat. Remove the birds
from the oven and pour off the fat. Lower the oven to 350 F, return
the birds to the oven, and bake for about 1-1/2 hours more. Remove
the turrs from the roasting pan Add water to the roasting pan and
make gravy by adding flour thickening.
Replace bird in roasting pan and cover with pastry Bake for about
20 minutes until brown.
Flour Thickening:
Take a small jar with a cover. Place 1/4 cup of cold water in the
jar. On top of the water place 2 tb of flour. Place the cover on
the jar and shake until the mixture is smooth Add to liquid from
meat to make it thicker.
Pastry:
Cut margarine into flour, baking powder, and salt until the mixture
resembles bread crumbs. Sprinkle in water, 1 tb at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to the correct size to cover the birds.
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