Recipe - Roasted Triple Lamb Chops With Olives And Lemon

Salt and freshly ground
pepper
4 tablespoon Unsalted butter; softened
2 tablespoon Vegetable oil
1 md Onion; quartered
1 lg Celery rib; cut into thirds
Three fourths cup Dry white wine
6 cup Canned Iowsodium chicken
broth or water
2 Canned plum tomatoes; halved
and seeded
3 Parsley sprigs
2 Thyme sprigs
1 Bay leaf
One half cup Plus 2 tablespoons water
1/3 cup Allpurpose flour
2 tablespoon Port or Madeira; (optional)
Sausage Apple Stuffing;
(recipe follows)

SAUSAGEAPPLE STUFFING
4 One half tablespoon Unsalted butter
6 Celery ribs; finely chopped
3 md Onions; finely chopped
1 One half pound Sweet Italian sausage;
removed from the
; casings and
; crumbled
6 cup Cubed; (1 inch) dayold
; Italian bread
; (about 1 large
; loaf)
36 Pitted prunes; coarsely
chopped
; (about 10 ounces)
3 md Golden Delicious or Granny
Smith; cored and coarsely
; applespeeled, chopped
1/3 cup Finely chopped flatleaf
parsley
One fourth cup Finely chopped sage
1 One half teaspoon Salt
Three fourths teaspoon Freshly ground pepper
Three fourths teaspoon Freshly grated nutmeg
4 lg Eggs; lightly beaten
1 One half cup Reserved turkey stock

Preheat the oven to 475degs. Rinse the turkey inside and out and pat dry.
Season the cavity with salt and pepper and set the bird on a rack in a
roasting pan large enough to let air circulate all around. Rub the softened
butter over the breast and legs and season with salt and pepper. Roast the
turkey in the top third of the oven for about 30 minutes, or until
beginning to brown. Reduce the oven temperature to 375degs, cover the
turkey loosely with foil and continue roasting, basting often, for about 1
One half hours, or until an instant read thermometer inserted into the thickest
part of the thigh registers 175degs. Transfer the turkey to a serving
platter, cover again with foil, and let stand for at least 20 minutes
before carving.

Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil
in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook
over moderately high heat, stirring occasionally, until browned and crisp,
about 7 minutes. Stir in the onion and celery and cook until golden. Add
the wine and boil until reduced by half, about 7 minutes. Add the chicken
broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay
leaf and cook over very Iow heat until reduced to 3 One half cups, about 1 hour.
Strain the turkey stock into a bowl; reserve 1 One half cups for the stuffing.

3. In a small bowl, mix the water with the flour until smooth. Remove the
rack from the roasting pan and spoon off the fat. Set the pan over 2
burners on high heat. Add the remaining 2 cups of turkey stock and bring to
a boil, scraplng up any browned bits from the bottom of the roasting pan.
Whisk in the flour paste and cook until the gravy thickens, then add the
port. Strain the gravy into a sauceboat. Carve the turkey and serve with
the gravy and Sausage Apple Stuffing.

SAUSAGEAPPLE STUFFING:

Preheat the oven to 425degs and generously butter 2 medium baking dishes
that are at least 2 inches deep. Melt the butter in a large skillet. Add
the celery and onions and cook over moderate heat until softened, about 5
minutes. Add the sausage and cook, stirring, just until it loses its pink
color, about 7 minutes.

In a large bowl, toss the bread cubes with the prunes, apples, parsley and
sage. Add the sausage mixture and season with the salt, pepper and nutmeg.
Add the eggs and reserved turkey stock and mix well. Divide the stuffing
between the prepared baking dishes. Cover with foil and bake for 20
minutes. Remove the foil and bake for about 10 minutes longer, or until
heated through and browned on top. Let cool slightly before serving.

Yield: MAKES ABOUT 10 CUPS

continued in part 2