DINDE FARCIE



Stuffing (for a turkey weighing approximately 3,500 kg-6,61 lbs, i.e. for 12 people): 600 g (1,32 lbs) of sausage meat, a small tin of truffle peels, 100 g (0,22 lbs) of chopped shallots, 2 eggs, salt, pepper, nutmeg, thyme, bay leaf, half a decilitre of cream, a liqueur glass of cognac, 2 tablespoons of butter.

Cooking: 2 1/2 hours in medium oven.

In order to be able to stuff the turkey with ease, ask your poultry dealer to remove the wishbone and breast bone.

 Put the sausage meat in a terrine and work it using a fork with the finely chopped shallots.

 Add whole eggs.

Stir in the truffles or truffle peels. 

Pour in the cream and thoroughly mix all the ingredients by adding salt, pepper, grated nutmeg, thyme, bay leaf crumbled.

Flavor the stuffing with cognac. 

Fill the turkey with this preparation and bridle it.

Place the turkey on the baking sheet, cover it with butter and bake it in the oven by watering frequently.

Watch the cooking. 

If the turkey threatened to burn before the end of cooking, cover it with a sheet of aluminum foil.


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