Ingredients

Let’s Cook!

• 1
  Make soup broth with 4 quarts of water, 16 bouillion cubes, (vegetable or chicken), turkey organs, neck and wingtips, simmer 3 hours, cool. Chop and mix livers, organs and neck and wing meat with turkey stuffing. Dispose of bones in garden fermenter. Set this broth aside, additional broth from braising turkey will be added to make the most delicious soup ever. Dice 5 slices bread, panfry in olive oil and garlic for soup croutons. Fresh cilantro on top.
  
• 2
  Mix the ground meats, cashew nut pieces, garlic, herbs and turkey organ soup meat by hand. Stuff the bird, tie firmly into a round ball with butcher twine so all sides brown evenly. Rub with olive oil.
  
• 3
  Heat pan to medium, cover bottom with olive oil, lay turkey breast down in pan, lid on, brown breasts 30 minutes, flip, brown back 30 minutes, then brown one side 45 minutes, flip, brown other side 45 minutes.
  
• 4
  Pour 1 cup of wine and 2 cups broth in pan, lid on, braise turkey about 60 minutes with breast up. Insert fork in turkey leg and breast to make sure juices run clear and turkey is done. Pour pan broth into saved soup.
  
• 5
  Remove turkey, cool ten minutes, make turkey poutine gravy from pan scrapings by baking Tsp corn starch, Tbs unsalted butter, 3 Tbs flour with cup of turkey broth. Serve gravy on the side. Scoop out stuffing and serve on the side. Remove dark meat from legs and wings, carve. Carve white meat. Freeze turkey bones to make soup. Serve turkey meats family style with turkey broth, gravy, stuffing, potatoes, beet root salad, beans, pie. Enjoy.