Turkey Boned and Forced

Ingredients

• 1 turkey
• forcemeat
• white sauce

Instructions

1. Have the turkey boned by the poulterer. Fill the boned turkey with fine forcemeat, varying the filling as desired; the basis should follow the receipt for veal stuffings, with sausage meat, tongue, and mushrooms added according to preference.
2. To cook by boiling: Boil the turkey and serve it with any fine white sauce—French cooks traditionally use velouté or béchamel.
3. To cook by roasting: If you have a cradle spit, use it for convenience. If not, carefully tie the turkey to the spit and roast.