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Richard in Cincy

Pistachio Turkey Ballottine with Madeira Sauce

Veteran Member
5342 posts
Joined: Dec 12, 2005


Posted to Thread #1 at 12:37 am on Sep 29, 2014

Oy! So much work. First, it's beautiful and so lovely to serve at a party. But I found it a little on the meeeeh, bland side (even with all the cream, bacon, pork, etc. While the basic recipe is sound, I would tweak this next time around. It just needs more zing and pow for the effort:

a little poultry seasoning would tie in all of meats quite nicely.


Sub cognac for the vermouth.

A couple crushed juniper berries would ice it.

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