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Paleo Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes

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Duck and Orange Stir-fry

Fat for cooking
1 roasted duck
1 sliced onion
2 cloves garlic, minced
2 tsp grated ginger
1 tbsp orange zest
2/3 cup orange juice
1/4 chicken stock
3 lb bok choy leaves
1 segmented orange

Pick the meat from the roasted duck and cut the skin in thin slices for
garnish at the end. Stir-fry the onion for 3 minutes with some cooking fat.
Add the ginger and garlic and stir-fry for another minute or two. Add the
orange juice, zest and stock and bring to a boil. Add the duck to the wok
and let the whole preparation simmer for about 3 minutes. Remove the meat
from the wok, add the bok choy and cook until just wilted. Serve the duck
on a bed of bok choy and garnish with orange segments and crispy duck skin.

From: FoodOnTheTable
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Erich Eggimann / 123RF Stock Photo 7416079

Duck Rillette

2 lb Duck confit, picked and - bones discarded
1/4 c  Minced onions
1 Tb Minced parsley
2 Tb Chopped garlic
Olive oil
Salt and black pepper
2 Tb Fat reserved from the - confit
5 lb domestic duck, deboned, - carcass removed and skin - intact
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98

Adapted by Patti Vincent
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Long Island Roast Duckling

For two basic recipes: one vertical for fat draining and the other a
conventional roast, see the Wikibooks Cookbook: Long Island Roast Duckling

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Roast Goose with Prune, Apple and Apricot Stuffing

 9 lb goose will serve 4-6 people
11 lb bird will serve 6-8
13 lb bird 8-9 people

Before roasting, remove any surplus fat from inside the body cavity, then
prick the skin, rub in salt and pepper and brush the goose lightly with
oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat
to drain off and cover with foil. Alternatively, roast the bird on a bed of
root vegetables, such as parsnips, celery, carrots or onions - the fat will
fry and caramelise the vegetables, which can be served with the meat or
puréed for use in a gravy or sauce. Roast the goose in an oven preheated to
180C/350F/Gas 4, allowing around 20 minutes per half-kilo/ 1 lb 2 oz,
removing the foil for the last 30-40 minutes of cooking.

As with turkeys, the neck end of the goose can be stuffed. - A fruit-based
mixture is best to complement the rich meat. If you wish to stuff the body
cavity, ensure that it is well washed out beforehand and that the stuffing
is properly cooked through before serving. And don't pack the stuffing in
too tightly, or it will be difficult for the heat to penetrate. Red cabbage
is a traditional partner to goose, as are roasted winter root vegetables.

1 oven-ready goose, around 11 lb
Goes with: Apple and Apricot Fruit Stuffing
           Forcemeat Stuffing
           Apple and Quince Sauce

Prepare the fruit and forcemeat stuffings. Remove the excess fat from
inside the goose. Put the forcemeat stuffing into the neck end, pressing it
in firmly and then tucking the flap of skin neatly down around it. Secure
firmly underneath with a skewer. Put the fruit stuffing into the body
cavity. Season the goose and put on a trivet in a roasting tray. Cover and
roast in an oven preheated to 350°F until tender, allowing 20-25 minutes
per pound, removing the foil for the last 30-40 minutes of cooking. While
the goose is cooking, make the applesauce. Serve hot or cold with the

From: Robin Cowdrey, posted to on 15-April-2000.
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Pashkov Andrey / 123RF Stock Photo 11757045

Roast Goose with Chestnut Stuffing

1 leek, sliced
1 onion, quartered
6kg/12lb goose, with giblets
salt and freshly ground pepper
goose fat, for roasting

For the gravy
goose giblets
1 tbsp cornflour or arrowroot

For stuffing recipe see: Chestnut Stuffing

Preheat the oven to 200C/400F/Gas 4.

Place the leek and onion into the goose cavity.

Prick the skin of the goose all over with a fork and rub in the salt and
freshly ground black pepper.

Rub a little goose fat over the legs of the goose and cover them well with
aluminium foil.

Line a deep roasting dish with more aluminium foil, enough to make a parcel
to enclose the goose.

Sit the goose onto a wire rack in the roasting tin and cover with the
aluminium foil. Transfer to the oven and roast for about 15 minutes per
450g/16oz plus an extra 20 minutes. (This 6kg/12lb goose will need about
3 1/2 hours.)

After an hour of roasting, remove the foil cover and baste the goose with
the juices collected. Check that the legs aren't burning and baste them
too. Drain off any excess fat into a separate roasting tray. Return the
goose to the oven to cook, repeating the basting every 30 minutes. Return
the goose to the oven uncovered for the last 45 minutes of roasting, or
until completely cooked through. Test the goose is cooked by piercing the
thigh meat with a metal skewer. If the juices run clear the goose is ready.
Remove from the oven and leave to rest in a warm place for 20 minutes
before serving.

For the gravy, place the goose giblets into a large saucepan filled with
about 2.5litres/4 pints of water. Bring to the boil and simmer for three
hours, then strain. Return the liquid to the saucepan and simmer. Add the
cornflour or arrowroot and stir well to thicken.

To serve, carve the goose and place onto warmed plates. Serve the stuffing
alongside, with gravy poured over.

Adapted from: BBC: Food Recipes
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Guinea Hens

Guinea Fowl from The Wise Encyclopedia

GUINEA FOWL. Usually referred to as guinea hen, Numida meleagris, of North
and West Africa, is related to the pheasants, and has been domesticated in
most parts of the world. This bird was known to the ancients. The Greeks,
Phoenicians and the Romans had it at their banquets, holding it in special

There are two species of guinea fowl--both coming from Africa--one having
wattles of turquoise blue, and the other with wattles of tender pink. The
plumage of both is slaty gray variegated with white spots. One writer
relates: "Whence the ancient Latin and modern specific name meleagris, the
spots being fancifully taken for the tears shed by the sisters of Meleager
at his fate." The guinea is agile, and with its symmetrical form and
sparkling feathers it is an ornamental bird. Its screech, however, adds
nothing of beauty to the domestic scene, but its cry is often lost in the
chorus of the clucking turkey and the brass bands of roosters.

On our tables the guinea hen occupies a special place. The roast is indeed
he favorite way to cook it, and it must be served with turnips. Select a
young and tender bird, finely lard it or cover it with a thin sheet of pork
fat and roast in a hot oven. Baste it with strictly fresh butter. Stuff
with truffies for that extra savory flavor. For sheer goodness this
tantalizing dish is the ultimate in pleasures of the eye and tongue. In
Italy, especially in Messina, no Sunday dinner is complete without roast
guinea hen accompanied by fresh soft figs and perfumed oranges.

The eggs of the guinea hen are greatly esteemed in Europe but they are not
in special favor in the United States.

From The Wise Encyclopedia of Cookery, 1971.
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Eric Isselée / 123RF Stock Photo 3055527


Poached Partridges [England, 15th Century]

    4    Marrow bones
    2 lb To 2 1/2 lb partridge (or Quail)
    6    Peppercorns
         Oil for frying
2 1/2 c  Beef stock
  1   c  grape juice
  1   c  apple juice
  1/4 ts Ground cloves
  1/2 ts Mace
  1/8 ts Saffron
  1/2 ts Ginger
    1 tb Parsley; freshly chopped

Secure the cavities of the bird. Brown it in oil. Add the stock, juice,
cloves, and mace. Simmer for 1 1/2 hours, or until tender. Remove the bird,
carve, and keep warm. Add the saffron and ginger, simmer the sauce, letting
it reduce somewhat, until it is well coloured by the saffron. Check the

Pour the sauce over the bird and sprinkle with freshly chopped parsley and

Adapted by Patti Vincent
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Roast Pheasant

1 two- to three-pound pheasant
Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon

1.  Preheat oven to moderate (350 degrees)

2.  Sprinkle the pheasant inside and out with salt and pepper. Place the
bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs
together with string and turn the wings under.

3.  Cover the breast with bacon. Place the pheasant, breast up, on a rack
in a baking pan and roast until tender, about thirty minutes per pound,
basting frequently with drippings.


Remove the pheasant to a warm serving platter and add one cup of broth to
the pan. Stir over moderate heat, scraping loose the browned particles.
Blend one tablespoons arrowroot with just enough water to combine and stir
into the gravy bit by bit. When the gravy is thickened and smooth, add the
cooked pheasant liver, finely chopped. 2 servings

Posted to by Pat Gold on June 20, 1995.
Adapted by Patti Vincent
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Eric Isselée / 123RF Stock Photo 13582857


Quail and Grapes

6 jumbo quail, about 4 to 5 ounces each
Salt and pepper
1 1/2 teaspoons grated garlic
6 large rosemary sprigs, plus 1/2 teaspoon chopped
6 large thyme sprigs, plus 1/2 teaspoon chopped
2 tablespoons olive oil
6 small red boiling onions (about 1/2 pound), peeled and quartered
1 teaspoon lemon juice
1 pound grapes, cut into 6 small clusters

Rinse quail and pat dry. Season inside and out with salt and pepper. Put a
small amount of grated garlic in each bird's cavity, as well as the chopped
rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let
marinate at room temperature for at least 1 hour. (You may refrigerate for
several hours or overnight; bring to room temperature before roasting.)

Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie
pan, and season with salt and pepper. Toss with lemon juice and remaining 1
tablespoon olive oil to coat. Bake until slightly softened and caramelized,
about 10 minutes. Set aside.

Spread remaining rosemary and thyme sprigs on a baking sheet or in a
low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast
for about 15 minutes, until puffed and lightly browned.

Turn birds breast-side up and surround with roasted onions and grape
clusters. Continue roasting for 10 minutes more. If necessary, put birds
under the broiler to crisp the skin. Let rest 10 minutes and serve.

From: The New York Times
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Karsten Moran for The New York Times

Quail with Fruit and Nut Stuffing

8 quail
Salt and freshly ground black pepper
1-1/2 cups orange juice
1/2 cup raisins
3 cloves
1/2 cup dried coarsely chopped apricots
1/2 teaspoon powdered ginger
1 teaspoon grated orange peel
1 cup chopped pecans
olive oil

1.  Preheat oven to hot (450 degrees).

2.  Wash and dry the quail. Sprinkle inside and out with salt and pepper.

3.  In a saucepan combine the orange juice, raisins and cloves. Bring to a
boil, reduce the heat and simmer five minutes. Strain the mixture,
discarding the cloves and reserving the orange juice and raisins.

4.  In a mixing bowl combine the raisins, apricots, ginger, orange peel,
and the nuts. Mix well and use the mixture to stuff the quail.

5.  Place the quail on a rack in a shallow open roasting pan and brush
olive oil. Bake five minutes. Reduce the oven temperature to slow (300
degrees) and bake twenty-five minutes longer, basting frequently with the
remaining orange juice.

6.  Place the quail in a chafing dish. Season the liquid in the roasting
pan with salt and pepper to taste and pour over the quail. When steam rises
from the chafing dish, serve at once. 8 servings

Posted to by Pat Gold on June 20, 1995.
Adapted by Patti Vincent
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Roast Quail with Juniper Berries III

  12 ea Quail, necks and feet removed
   6 sl Pancetta, thin (Italian dry-cured unsmoked bacon)
        -- coarsely chopped OR
   6 sl Bacon, coarsely chopped
  12 ea Sage, leaves, fresh OR
 1/2 ts Sage, dried
 1/4 c  Oil, olive
  36 ea Juniper, berries, toasted in dry skillet for 5 minutes
        Salt (to taste)
        Pepper (to taste)
 1/4 c  Gin (optional)
 1/2 c  Wine, white, dry (optional)
   2 c  Stock, Veal

Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under.
Place a little of the pancetta, a sage leaf, and 2 juniper berries in the
cavity of each bird. Sprinkle the cavity and outside of each bird with a
little salt and pepper. Push each leg joint downward and fasten it to the
carcass with a toothpick, pushing a toothpick through both legs.

Heat the olive oil in a large heavy skillet over very high heat. Arrange
birds in pan, breasts down. Saute, shaking pan occasionally until breasts
are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast
5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast
until golden brown, about 6 minutes. Remove the skillet from the oven and
transfer the quail to 6 warm serving plates; keep warm while preparing

Discard any fat from the skillet and place the pan over medium-high heat.
Deglaze the skillet, adding the gin and wine, scraping up any browned bits
in a pan. Add your stock and boil gently until reduced enough to coat a
spoon lightly. Stir in the remaining juniper berries, adjust your
seasonings, and pour this over the birds. Serve immediately. Serves 6.

Source: New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef: Seppi Renggli, The Four Seasons Restaurant, New York
Owners: Tom Margittai, and Paul Kovi

From: Fred Ball, 13 Aug 98
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Plum-Glazed Butterflied Quail

  12     Quail; thawed if frozen
  1/3 c  maple syrup
  1/4 ts Basil Leaves; dried

Rinse quail and pat dry. Cut through backbone of each bird with
poultry shears or a knife. Place quail, skin-side up, on a flat
surface and press down firmly, cracking bones slightly, until birds
lie flat. In a 2 to 3 cup pan, add syrup, and basil; stir
over low heat.

Place birds, skin-side up, on a grill 4-6" above a solid bed of hot
coals. Cook, turning occasionally, until skin is browned and breast
meat is still pink at bone, (cut to test) 8-10 minutes total. During
the last 5 minutes on the grill, baste with the syrup and basil mixture.
Add salt and pepper to taste. Serves 4.

Source: Unknown Typed by Katherine Smith
Adapted by Patti Vincent
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Quail with White Grapes

   4    Quail
   1 tb Lemon juice
 1/2 ts Salt
        White pepper to taste

 1/4 c  Olive oil
 1/2 c  Chicken broth
   1 tb Lemon juice
 1/4 c  White grapes [seedless]
   2 tb Toasted almonds [sliced]

Rinse the birds and pat dry inside and out, then drizzle with 1 tb lemon
juice and sprinkle with seasonings Let stand for 1 hour

Sauté in oil in a saucepan 'til golden. Add broth and remaining lemon
juice, cover and simmer for 20 min. add the grapes and almonds and cook
for 5 more min. or until birds are tender...

Source: Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'
cookbook re-typed with permission for you by Fred Goslin in Watertown,
NY on Cyberealm BBS. home of KookNet at (315) 786-1120
Adapted by Patti Vincent
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Quail with Mushroom Duxelle

      3 tb Olive oil
      1 lb Wild mushrooms, cleaned,
           Stemmed, and chopped
    1/4 c  Minced shallots
      2 tb Minced garlic
      1 c  Chicken broth
           Salt and black pepper
      1    Deboned quail, carcass removed and skin intact

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98
Adapted by Patti Vincent
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Smothered Quail

    6    Quail; cleaned
         Salt to taste
         Black pepper to taste
    5 tb olive oil
    2 tb arrowroot
2 1/2 c  Chicken broth; boiling
         Juice from 1/2 a lemon

Preheat the oven to 325 degrees.

Sprinkle each quail inside and out with salt and pepper.

Heat the oil in a skillet, preferably of black cast iron, and when
it is quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.

Transfer the quail to a platter. Add arrowroot mixed with broth,
stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the lemon juice. Return the quail to the skillet and turn
them in the sauce. Cover with a tight-fitting lid. Place in the oven and
bake 45 minutes or longer, or until the quail are thoroughly tender.

From: "Phillip Waters" (muddy at ibm.Net)
Adapted by Patti Vincent
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Grilled Quail Salad with Provencal Vegetables & Lime Dressing

For the quail:

4 boned quail [I didn't bone the quail. I just cut them in half.]
1 cup Lime Dressing

Separate the quail legs from the breasts. [I did not do this. I just
cut the quail in half.] arrange the pieces in a single layer in a
bowl and drizzle with the Lime Dressing. Cover and refrigerate for 12
hours. [I marinated the quail for 7 hours and it tasted very good.]

When ready to grill, prepare a charcoal fire and let it burn down to
ashes, or preheat a broiler. Grill or broil the quail legs and
breasts until medium rare, about 3 minutes on each side. Slice each
breast crosswise into 3 pieces. [I didn't slice the breast since I
didn't bone the quail. I served 2 quail halves, bone-in, on each
Makes 4 appetizer servings

From: French Food American Accent by Debra Ponzek via Kay in RFC
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Deep Fried Quail

8 cloves garlic
2 centers lemon grass
1 T black pepper (crushed)
1/4 cup olive oil

This is rather low-rent, but my favorite quail dish is deep-fried. Take
your birds and marinate them with garlic, lemon grass, black pepper
(crushed) and oil overnight. Reduce marinade to a fine emulsion in a mortar
and rub it into the quail (inside the body cavity, under the skins, etc.)

Allow them to come to room temperature, dry them off, and then deep fry 
them in oil. They'll puff up and then deflate. Cook them to your taste 
(either very crispy or not so). I serve them Vietnamese-style with salt and
pepper powder (roast white peppercorns with salt and some lemon zest, then 
crush) and limes. Squeeze the lime on the quail, dip in salt/pepper combo, 
and eat. They are great served with pickled carrots and daikon (again, 

Your numbers may be slightly off. I would allow 3-4 quail per person (I 
tend to get very small birds). They are quite addictive served this way and
you'll be surprised how many you end up eating (bones and all!)

From: in
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Pigeons/Squabs from The Wise Encyclopedia

Young pigeons or squabs have light, red flesh upon the breast, and full,
fresh-colored and moist legs. When the legs are thin and the breast very
dark, the bird is old. The only difference between pigeons and squabs is
that squabs are never more than four weeks old. At that age the flesh is
milky and delicate, but once they have learned to leave the nest and have
begun to walk or fly about a little, they lose the special squab
characteristics, become lean, and are then pigeons.

When purchasing squabs, look for plumpness and light flesh. See that there
are no bruises. Squabs are on the market all year. The average weight per
squab is one pound, while pigeons sometimes reach one and a half, even one
and three-quarters pounds, and are less tender than squabs.

Both pigeons and squabs may be broiled, roasted, served en casserole or 

From The Wise Encyclopedia of Cookery, 1971.
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Turkey Tenderloins with Raspberry-Chipotle Sauce

This is a recipe I modified for my kitchen from the book The Gourmet
Prescription by D. Chud. The original recipe uses fructose in the sauce for
which I have substituted honey, and the turkey in the original recipe is
smoked (which seems so much more tasty if you have this option). Dr. Chud
recommends the Camerons Stovetop Smoker, which I would very much like to try
but haven't got a round to it yet. The turkey in my version is pan-roasted.

1 1/2 cups fresh or frozen raspberries (thawed if frozen)
2 Tbs. honey
1 Tbs. raspbberry or black currant vinegar
1 Tbs. water
1 Tbs. minced chipolte chile in adobo sauce, seeds and membranes removed
2 tsp. adobo sauce

1 1/3 pound turkey medallions (can use breast or tenderloins)
arrowroot flour for dredging if desired
2 Tbs. coconut or other oil for cooking the turkey

salt and freshly ground black pepper

To make sauce, combine raspberries, honey, vinegar, water, chipolte and
adobo sauce in a small nonreactive saucepan. Bring to a boil, reduce the
heat, and simmer for about 5 minutes, stirring occasionally until the
raspberries break down. Pass througha fine mesh sieve into a bowl. Work the
berry mass vigorously with a wooden spoon to harvest all the pulp. Scrape
into the bowl any pulp adhering to the underside of sieve. Set aside.
Discard the residue inside the sieve. Reserve 1/2 cup of the sauce to be
served with the turkey.

Heat oil in a large, heavy-bottomed skillet. Mix arrowroot, salt and pepper
and dredge turkey medallions in the flour mixture. Place in hot pan and
saute until golden brown. Serve arranged on a platter with sauce drizzled
over the top, and more sauce on the side.

Leftovers are delicious in a baby spinach salad with some toasted walnuts.
Use the sauce as the dressing. Maybe some fresh raspberries and blackberries
for garnish.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Holiday Turkey

1 turkey, size does not matter, but I do prefer a small organic turkey.
1 pound non-cured bacon (optional, I've done with and without bacon)
1 onion, whole but peeled
1 sprig of fresh rosemary
1 bunch of fresh basil
2-4 bay leaves
sea salt and pepper to taste

After thawing turkey, rinse well in cool water and pat dry. Place in
roasting pan. Stuff peeled onion into turkey with rosemary and basil.
Lightly salt and pepper skin of turkey.
Carefully lift up skin on the breast area, slide 1 or 2 bay leaves under
the skin, as far down as you can without ripping skin, if using 2 on each
side, make it about an inch or two apart. Next, wrap the entire top of
the turkey in bacon. I just lay mine on top like a lattice. Criss
crossing it. If I'm in a hurry, I just lay it on in strips. Cover with
roasting pan lid, or foil if no lid is available. Now, I bake mine at
225º over night. But I have done it at 325º for 5 hours. The turkey is
so juicy and moist and is oh so easy to take off the bones. **If doing a
chicken, duck or any other small poultry, bake at 325º for 1 1/2 hours.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Garden Burgers

1 lb. ground dark turkey meat (fresh)
1 onion, minced
1 carrot, finely shredded
2 ribs celery, minced
1 red bell pepper, finely chopped
2 T dried dill
1 t dried cilantro
1 t dry mustard
dash hot sauce (made with fruit vinegar)
2 T olive oil or other fat (coconut oil, goosefat)
optional: 1 beaten egg

Mix vegetable ingredients in a medium bowl, adding optional egg if desired.
Add olive oil, salt, pepper, herbs, and hot sauce. Mix well. Add meat, mix
quickly to combine. With wet hands, form into patties and saute until
thoroughly cooked.

Serve hot, topped with fresh guacamole and tomato, or paleo mayo and
paleo-friendly sprouts (such as broccoli or onion sprouts), or any way you
like it. The dill and mustard give the burgers a taste reminiscent of McD's
burgers with pickles and all. If you want to play with this flavor, serve
with minced fresh onions and Ray's Mom's NeanderThin ketchup.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Roast Turkey with Olde English Chestnut Stuffing

5-6 kg (11-13 lb) turkey, thawed if frozen
3 tbsp goose fat
Fresh sage leaves, optional
10-12 rashers (slices) streaky bacon
1 onion and 1 carrot, peeled and roughly chopped
2 sticks celery, chopped
8-12 unpeeled shallots
18 cocktail sausages

For stuffing recipe see Olde English Chestnut Stuffing

For the gravy:
About 600ml (1 pint) hot chicken stock
1-2 tsp cornflour [or arrowroot]
100ml (3 1/2 fl oz) Marsala, Madeira or sherry

Pull any feathers out of the turkey, with tweezers. Wipe it with kitchen
paper. Push just over half the stuffing into the neck end of the bird.
Secure with 2 bamboo or metal skewers. Spoon the rest of the stuffing into
a shallow, buttered baking dish and set aside until ready to cook. Weigh
turkey and calculate the cooking time – about 3 1/2 hours in total
(see Tip).

Set the oven to Gas Mark 5 or 190°C (375°F). Rub the other lemon half over
the turkey, squeezing out the juice as you go, and put both lemon shells
inside the bird. Smear turkey breast and legs with goose fat or butter.
Season and dot with sage leaves, if you like. Stretch bacon slices with
the back of a knife. Overlap them in a lattice over the breast and secure
with string. Tie the legs together.

Put the bird in a large roasting tin, with the neck and heart pushed
underneath the stuffed neck end, to keep it in shape. Roast, basting now
and then with the cooking juices. After 1 hour, add the onion, carrot,
celery and shallots to the tin and cover the whole tin with foil. Cook for
another 2-2 1/2 hours, checking hourly. Take out shallots when they're
cooked and set aside.

Check the turkey is cooked by inserting a skewer into the thickest part of
the thigh. The juices should run clear. If not, cook for another 15 mins,
then test again. Put the bird on a warm serving platter, cover with foil
and keep in a warm place for 20-30 mins before carving.

Put the sausages in a small roasting tin, along with the dish of stuffing,
and cook in the oven for 25-30 mins.

To make the gravy: Transfer the onion, carrot and celery from the roasting
tin to a pan, and pour the juices into a large jug, scraping all the
crunchy bits from the tin into the pan. Leave cooking juices for 5-10 mins
to settle, then pour off the fat into a small bowl. Add the juices to the
pan along with some chicken stock and simmer for 10-15 mins until the
vegetables are soft. Roughly mash the vegetables in the pan. Mix the
cornflour with the fortified wine and whisk into the gravy. Boil for a few
minutes until thickened. Strain into a jug, then pour into your gravy boat.
Garnish turkey with bay leaves, if you like. Serve with the sausages,
shallots and gravy.

From: Goodtoknow: Recipes
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