Howdy everyone
Kelly was keen to know how this turned out and it was delicious. The sauce is
like an amped up sweet potato soup that went very well with the Aldi
Turducken, although I forgot to add the sugar, and it didn’t need the
sweetness. The meat magic was a sub recipe I got online. Jen liked it so much,
she smothered sausages and mashed potato with leftovers (gravy) the next
night. I baked everything except the garlic for 2 hours at 180C, the garlic
whole head I wrapped in foil and cooked 1hr. I also halved the recipe and it
was still too much.
The Aldi Turducken (made in Oz) , though I have never bought such a thing EVER,
was good – moist and tender as per cooking suggestions, though i sprinkled some
of the meat magic. Biggest downfall was that it was all wrapped in a netting
to hold it all together which then ripped off the crust on top when removed.
Although the Paul Prudhomme Turducken recipe is way too long and too much food
to make, the concept of stuffing a chook with duck breast and turkey tenderloin
sounds feasible, then trussing with butchers twine.
So to Kelly…”sounds too weird not to be good” – True that!
Cheers
Steve
SWEET POTATO EGGPLANT GRAVY
Roast the Vegetables for the Sweet Potato Eggplant Gravy
2 lbs. whole eggplants (about 2 whole)
4½ lbs. medium onions, whole (about 6 whole)
3 lbs. sweet potatoes, whole (about 4 whole)
6 oz. garlic, whole (about 2 whole)
Vegetable oil
Preheat the oven to 350°.
Rub all the vegetables lightly with vegetable oil. Place the oiled vegetables
in a roasting pan. Place in the oven and roast until the vegetables are brown
on the outside and the eggplants are deeply wrinkled, about 2½ hours. Remove
the eggplants, onions and garlic and set aside to cool. Increase the oven
temperature to 425° and return the sweet potatoes to the oven. Continue to
roast until brown juices are beginning to come out of the potatoes, about 30
minutes.
When cool enough to handle, peel and coarsely chop the eggplants, onions and
sweet potatoes. Peel the garlic and mash with a fork. Refrigerate the
ingredients separately until ready to use.
Prepare the Sweet Potato Eggplant Gravy
SWEET POTATO EGGPLANT GRAVY
Makes about 4½ quarts
Roasted Vegetables (from STEP 4)
8 tablespoons unsalted butter
5 tablespoons Chef Paul Prudhomme’s Meat Magic®
7 cups Poultry Stock, in all (see recipe above)
2 tablespoons dark brown sugar
2 cups heavy cream
The drippings from the Turducken
Roast and prepare the vegetables ahead of time. See STEP 4 for directions.
Prepare the Gravy
Melt the butter in a large pot over high heat. Add the reserved onion and cook,
stirring well, for 2 minutes. Add the mashed garlic and 2 tablespoons of the
Meat Magic. Cook until onions are soft and translucent, about 4 minutes,
stirring and scraping the bottom frequently. Add the eggplant and the remaining
Meat Magic. Stir and scrape well for 2 minutes. Add the stock. Increase the
heat to high and bring to a boil. Reduce the heat to low and simmer slowly
until thick, about 50 minutes. Add the reserved sweet potato and the brown
sugar. Purée (use a hand held mixer or food processor) until the mixture is
thick, light and fluffy. Add the cream, return to a boil, then reduce the heat
and keep warm over a very low fire.
As soon as the Turducken has come out of the oven and the drippings have been
drained off, add the drippings to the gravy. If the gravy is too thick, add
some stock to adjust. Just before serving, increase heat and return to a full
boil. Remove from heat and serve.
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