"Welsh Dog" > wrote in message
...
> This year I was considering making a Turkey Ballontine for Xmas this
> year. We usually have a cold buffet and help ourselves when hungry.
> This is partly because of the weather but partly because I hate
> spending all day cooking and preparing food when everyone else is
> having fun unwrapping presents and playing!
>
> The hardest part is going to be boning the turkey of course. I've done
> if before, and even managed to keep the carcase whole, but it *was* a
> pain to do. still, it's worth it to make it easier to carve I suppose.
>
> Not sure about adding a loin of pork as usual... there are only 4 of
> us this year so it might be going a bit over the top.
>
> Can't be faffed cooking chestnuts this year either so I bought two
> tins of puree and I'll see if I can make them palatable.
>
> Anyone used tinned chestnut puree before?? If so... got any tips on
> how to make a decent stuffing with it??
>
> This is a tasty recipe I've used before but I'm not sure it would work
> properly with the tinned things!
<snip recipe>
> Note: Sorry about the notes!!
>
> Still... would this work with chestnut puree... especially in a
> Ballontine... or would it just flop... maybe??
>
>
> Welshdog

Depending on where you ge the turkey, you could ask for the butcher to
de-bone it for you. I've had the good gentlemen at Iowa Meat Farms debone a
turkey breast, a chicken, etc...they also will cut thin paillards of chicken
breast for me, and make pork cutlets like back home. Love to find such a
wonderful place, wish there were more of them.

kimberly
--
http://eating-sandiego.blogspot.com