SILVER PLATTER COOKBOOK RECIPES RECIPES

Steps:

• "1. Make the stuffing for the turkey. 2. Wash the turkey well, inspecting for pinfeathers, and chop off the wing tips, reserving them for later use with giblets in gravy or stock. Dry the turkey inside and out with a kitchen towel. 3. Slice oranges in half. Squeeze the juice all over the outside of the bird and rub into the cavity to refreshen. Salt and pepper the cavity to taste. Fill the turkey with the stuffing, not packing too tightly. Sew up the cavity or close with small trussing skewers. 4. Rub the outside of the turkey all over with 1 1/2 sticks of softened butter and sprinkle generously with salt, pepper and paprika. Drape the turkey with cheesecloth. 5. Place turkey, breast side up, on a rack in a roasting pan. 6. Four to five hours before serving is scheduled, place the turkey in a preheated 325? oven. 7. Melt the remaining 4 tablespoons of butter with 4 tablespoons of corn oil in a saucepan. Lift the cheesecloth from the turkey and baste every 30 minutes, first with the butter and oil mixture and later with the turkeys own juices.* 8. Roast for 3? to 4? hours or until the thigh juices run clear yellow when pricked with a skewer. There should be no traces of pinkness. The drumstick will move easily in the socket when the turkey is done. 9. When the turkey is done, remove to a heated platter and cover with foil. The turkey should stand 30 minutes before carving. 10. Remove stuffing into a bowl. If there is any additional from the recipe, bake it in a covered cassarole in a 350? oven, covered with foil, for one half hour before serving. 11. Serve the turkey on a large platter. Be sure you have sharp knives and a good carver among the group. Enjoy! *For a moist bird, frequent basting is essential, so dont forget! Baste every 30 minutes---breast and legs should be a lovely golden color. "

Steps:

• In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper
• Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hours
• Preheat the oven to 375°F
• Heat the oil in a large skillet over medium heat
• Working in batches, brown the chicken well on both sides, reserving the marinade
• Place the browned pieces skin-side up in a single layer in a big lasagna pan
• Deglaze the skillet with the wine and vermouth, reducing by about half
• Add the reserved marinade, apricots, prunes, olives, capers, bay leaves, ½ cup brown sugar and parsley (except for the garnish)
• Swirl the ingredients in the liquid until the brown sugar dissolves and bring to a boil again
• Pour the mixture over the chicken and sprinkle with the remaining 3 tablespoons brown sugar
• Bake until the chicken is cooked through, about 1 hour
• Place the chicken on a platter and pour all the ingredients in the pan over the top
• Sprinkle with the reserved parsley and serve