nut-turkey-stuffed-with-nuts

This recipe is ideal for your guests this Christmas season. The various ways of preparing a turkey rely heavily on the creativity of the chef, the turkey is always delicious, the most common recipes to prepare baked, include stuffed based on other meats, fruits and spices, as the meat of turkey particularly is usually a little dry and the flavor is barely noticeable, because it is necessary to prepare in advance, marinate, let macerate one day in advance. Stuffing the turkey with dried fruit is a delicious choice and combination of the routes with meat and wine are insurmountable.

Ingredients

turkey 1 boneless Turkey about 4 kg
pine-nuts 50 gr of Pine Nuts
apricot 200 gr of Apricots
raisins 100 gr of Raisins
prunes 150 gr pitted Prunes
nuts 100 gr peeled and chopped Nuts
onion 400 gr of Onions cut into brunoise
apple 2 Apples
carrot 400 gr sliced Carrots
potato 300 gr of Potatoes cut into slices
garlic 1 head of Garlic crushed
bay-leaf 1 Bay Leaf
thyme 1 sprig Thyme
brandy-en 2 glasses of Brandy
white-wine 1 glass of White Wine
chicken-broth 2 cups Chicken Broth
vegetable-oil ½ cup Oil
salt Salt
black-pepper Pepper

Utensils

Knife
Cutting board
Ovenproof dish
Cooking pot
Wick
Long Needle

Preparation

  1. Place the night before the turkey in an ovenproof dish with a glass of brandy and bring to the refrigerator to marinate.

  2. After that time, cut brunoise onions, and apples into medium dice with a knife.

  3. In a saucepan, place ½ cup oil and saute the onions until golden brown.

  4. Add the apples and nuts and cook over medium heat for 5 minutes.

  5. Add a glass of brandy and cook for 5 minutes to evaporate alcohol.

  6. Open the turkey and fill with the stewed dried fruit and brandy and seal the opening with wick and a long needle.

  7. Season the turkey and add the herbs, garlic, chicken broth and wine.

  8. Bake at 350 degrees for 1 hour and a half while bathing with its own liquid.

  9. Meanwhile, blanch the potatoes and carrots and add to the turkey 30 minutes before end of cooking.