This is a recipe that Aunt Kirsten taught me when she came to visit us in Perdido Key (Jan 2009). It is a stuffing that is placed into the neck end of the turkey and it is very rich. It helps the turkey to brown so you do not need to baste it. We made the turkey with my "Canadian" stuffing in the belly cavity and her Danish stuffing in the "neck" cavity. I wish I had taken a picture of the bird but I have one of my Aunt Kirsten instead. Here is the recipe as I caught it ....
Ingredients
1/2 cup half and half (or cream if you want to be really rich)
1/2 cup room temperature butter
20 almonds, skinned, and slivered
zest of one lemon
1/2 cup currants (we couldn't find any and it was okay anyway)
1.5 cups whole wheat bread bits
pinch of salt and pepper
1 egg yolk
Mix all ingredients in a bowl until fully incorporated and becomes a wet, lumpy paste. Mixture should be quite wet but still holds together as a wet, lumpy paste (best description - sorry it doesn't sound appetizing)
Smoosh (is that a word?) it into the neck cavity and pull the skin over top of it and attach the skin to the bird with short skewers (or sew it up) so that the paste does not leak out during cooking. This may require one person to hold the bird upright and the other to stuff and then skewer (or sew) up the neck skin to the bird. We stuffed the belly cavity with the Canadian stuffing first and then held the bird upright to get this stuffing in...it was a hoot!
The Danish stuffing is very good and has a nutty flavour.
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