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Nekkesan (Turkey or Swan Neck Pudding)
from the kitchen of Sharmagne Leland-St. John

Gizzard, liver, heart and neck of a turkey
½ cup fresh chopped parsley
2 cups chicken broth
1/4 teaspoon mace
1/4 teaspoon cloves
1/8 teaspoon saffron
1/4 teaspoon salt
1/8 teaspoon pepper
2/3  cup currants
3 raw eggs
1 tablespoon melted butter

Preheat oven to 375º.
Carefully remove the neck skin from the
flesh, tendons and bones beneath, making
a cylindrical sheath. Sew one end to seal
it, creating a long sausage-like container
for the filling. Boil the giblets with the
parsley in the broth, until tender. Approx-
imately 15 minutes. Set aside parsley broth,
then freeze for future use. Carefully remove
meat from neck, discard all bone and gristle.
Finely shred the meat. Chop the gizzard, heart
and liver and mix with the neck meat. Stir all
the spices together with the currants. Mix in
with the meat mixture. Beat the eggs and combine
with the giblet mixture. Stuff the skin casing
about 3/4 full with the mixture. Sew the open end.
If you are baking a large bird, arrange the stuffed
neck on the back the roasting bird with toothpicks,
being careful to prick only the sewn ends. If you
are not making a turkey, place the neck in a greased
baking pan. Roast for 25 minutes, basting several
times, with melted butter, until pleasantly crisp,
Serve the neck pudding in rounds, cut with a very
sharp knife.


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