Ingredients:
1 10 to 12 pound fresh or frozen (and thawed) turkey
FOR MEATBALLS AND STUFFING:
500 g (1 lb) mushrooms
300 g (10 oz) bacon, thinly sliced
250 g (0.5 lb) chicken liver
parsley
2 tablespoons chopped onion
100 g (3.5 oz) bread crumbs
3 eggs
3 tbs brandy
50 g (1.7 oz) butter
chicken broth
oil
salt, pepper

Preparation:

1. Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert parsley in this space.
2. MEATBALLS AND STUFFING: Chop mushrooms, bacon and liver and cook it with onions in a large skillet. Let cool. Add bread crumbs, brandy, 2 eggs, broth, salt and pepper.
3. Stuff turkey with 2/3 of the mixture. Sprinkle turkey with salt and pepper. Wrap with bacon and tie with kitchen twine. Let stand in refrigerator 4-5 hours.
4. Preheat oven to 338 F (170 C).
5. Heat butter in a roasting pan. Quickly brown the turkey on a stovetop. Pour hot oil over it.
6. Place the turkey in the oven. Roast turkey for 2 and 1/2 hours. Check from time to time and add some broth if necessary. Increase temperature to 390 F (200 C) and roast for another 30 minutes to complete the browning of the bird.
7. Approximate Stuffed Turkey Cooking Time:
   8 to 12 pounds (3,5 – 5,5 kg) 3 to 3 1/2 hours
   12 to 14 pounds (5,5 – 6 kg) 3 1/2 to 4 hours
   14 to 18 pounds (6 – 8 kg) 4 to 4 1/4 hours
   18 to 20 pounds (6 – 8 kg) 4 1/4 to 4 3/4 hours
   20 to 24 pounds (9 – 10 kg) 4 3/4 to 5 1/4 hours
8. Take 1/3 of the stuffing, add one more egg, more bread crumbs if necessary, salt and pepper. Shape walnut-size meatballs and fry them in a skillet. Strain juices and serve with the turkey and meatballs.

Recipes Using LEFTOVER TURKEY

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