Stuffed Turkey

Directions

1. 1
   In 6 tablespoons of butter, saute green onions and parsley.
2. 2
   Cook for about 5 minutes.
3. 3
   Add this to the rice.
4. 4
   Add also chicken or turkey livers, ham, pistachio nuts, rosemary, salt and pepper, melted butter and Madeira or cognac.
5. 5
   Stuff the turkey lightly and sew the vent up or close it with small skewers.
6. 6
   Remove the neck and secure the skin at the neck cavity in the same manner.
7. 7
   Truss the bird, rub it with seasoned butter, spit it and roast it as for chicken.
8. 8
   Baste it during the roasting with melted butter mixed with white wine, dry vermouth, Madeira or cognac.
9. 9
   Serve this turkey with a giblet sauce and a large bowl of ice on which you have arranged an assortment of raw vegetables.
10. 10
    Pass olive oil flavored with anchovies and anise seeds as an accompaniment.
11. 11
    A happy wine choice for this dinner would be a really good rose, nicely chilled, of course.
12. 12
    For dessert a fine big sponge cake over which you have poured crushed strawberries with Grand Marnier.