Here is a roast turkey recipe plus a stuffing recipe (referred to as "dressing" here) for the Passover / Pesach festival. Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic) typically create a roast turkey recipe that serves as the main dish during the Passover / Pesach Seder, although this is but one of many other traditional main dishes that may be served at the Passover / Pesach Seder, depending on the traditions of the Ashkenazi family, the geographical origin of their ancestors in Europe, and individual family recipe creations.
The following recipe for roast turkey uses matzo farfel or regular matzo broken into pieces as the basis for the stuffing.
Roast Turkey Recipe And Stuffing (or Dressing) Recipe (12 servings)
Ground black pepper
2 to 3 eggs, well beaten
1 (12- to 14-pound or 5.44- to 6.35-kilogram) turkey
1 cup diced celery
1 cup shredded carrot
2 tablespoons vegetable oil
1 cup diced onion
4 cups matzo farfel or regular matzo broken into pieces or more as needed
About 3 cups chicken stock
8 cloves garlic, minced
1 cup white wine
Instructions for the Passover Roast Turkey recipe and Passover Stuffing or Dressing recipe:
- In large skillet, heat oil over medium heat. Add onion, celery and carrot; cook until onion is transparent.
- Add garlic; cook briefly.
- Add salt and pepper to taste.
- Remove from heat; set aside.
- Put farfel into large mixing bowl; cover with about 1 cup chicken stock.
- Knead the farfel until all the liquid is absorbed. You should have a sticky dough. If it is watery, add more farfel.
- Add the saut�ed vegetables and salt and pepper to taste; mix thoroughly.
- Add eggs; mix thoroughly.
- Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius or Centigrade).
- Rub the cavities of the turkey with salt, pepper and garlic powder to taste.
- Fill cavities with stuffing, but do not overfill. (Stuffing needs room to expand as it cooks.)
- Rub the turkey skin with pepper and garlic powder to taste; place in roasting pan on top of rack.
- If you have removed any loose fat from the inside of the turkey, cut it into strips and place it on top of the turkey at regular intervals. This will enhance the flavor and the browning of the bird.
- Stir together remaining 2 cups stock and wine to use as a basting liquid.
- Roast turkey for 45 minutes, basting every 15 minutes, then reduce heat to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) and roast an additional 15 minutes per pound, basting about every 20
- Add liquid as needed to pan.
- Turkey is done when a thermometer inserted in the thickest portion of the breast measures 165 degrees Fahrenheit (73.8 degrees Celsius or Centigrade) and the thigh measures 180 degrees Fahrenheit (82.2 degrees Celsius or Centigrade).
- Remove turkey from oven; cover loosely with foil and let rest for about 15 to 20 minutes before carving.
- Skim fat from pan drippings; pass at the table to use as gravy.
Nutrition Information Per Serving: Calories: 572; Fat: 18 grams (28 percent calories from fat); Saturated Fat: 5 grams; Cholesterol: 293 milligrams; Protein: 73 grams; Carbohydrates: 26 grams; Sugar: 2 grams; Fiber: 2 grams; Sodium: 362 milligrams; Calcium: 75 milligrams; Potassium: 766 milligrams.