I haven't tried it yet, but just in case you have an extra two pounds of
truffles, here's a great historical recipe:


Roast Turkey Stuffed with Truffles
For this procure a fresh young hen turkey. Draw and singe according to
directions given for chicken. Cut one pound of ham into dice, stand over a
moderate fire in a saucepan; when hot, add two pounds of truffles, quarter of a
nutmeg grated, a quarter-teaspoonful of white pepper and a bay leaf; stir over
the fire for fifteen minutes, and stand away to col. When cold, put two
tablespoonfuls of the mixture into the space from which the craw was taken, put
the remainder into the body of the turkey, and sew it up. Truss, and hang it up
in a cool, dry place for about five days in winter; in warmer weather, two
days. Roast as directed in preceding recipe, and serve with truffle sauce.
A turkey is delicious stuffed with mushrooms in the same way.
Cold Roast Turkey
The remains of cold roast or boiled turkey may be used in croquettes, bodines,
blanquettes, terrapin, or any of the numerous dishes given for cold chicken.

Source: Sarah Tyson Rorer. The Philadelphia Cook Book. Philadelphia: Arnold and
Co. 1886. 191-92.

Andy Smith