The Quilt Inn Country Cookbook

Aliske Webb

Sprinkle cavity of each chicken with some of the salt and pepper. Add

tablespoon of herbed butter. Loosen skin over breast and press in tablespoon of

herbed butter.

Saute pear in half of remaining butter. Blend with cooked rice. Stuff chickens

with rice and truss.

Melt remaining butter. Brush over chickens. Sprinkle with remaining salt and

pepper. Place chickens in roasting pan. Combine remaining butter with wine. Roast

at 350F for 1 3/4 hours, basting frquently with herb wine mixture.

Drunkard’s Path Turkey

Our friend Gail makes it through the one meal of the year that she cooks this

way: she gets up at ten o’clock (her children are grown-ups, or pretend to be); she

does her face and hair and heads for the kitchen; she opens a bottle of her favorite

wine and sips it while she makes Christmas dinner. By the time the turkey is cooked,

so is Gail! This isn’t her recipe, but it reminds us of her.

turkey, cut in pieces

Marinade:

cup dry red wine

/2 cup Bourbon

/2 cup dry sherry

/3 cup soy sauce

tbsp. vegetable oil

tbsp. sugar

whole anise seeds

tbsp. fresh ginger, minced

fresh ground pepper to taste

Mix all the marinade ingredients in a large bowl. Add turkey pieces and coat

thoroughly. Cover and let sit 3 hours.

Preheat oven to 325F.

Remove turkey from marinade and place in roasting pan. Pour 1/2 cup of

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Country Cooking