Turkey stuffing
Instructions
Fry the sausage, peeled and shredded, in a pan with a knob of butter, sweet fire until well browned, then put it in a bowl and add 100 g of melted butter.
Add the whole wheat bread, deprived of crust and crumbled, salt necessary, a ground pepper and chopped parsley.
Wet the whole with a glass of dry Marsala and mix thoroughly until mixture is smooth, then add a little cream.
Clean the Turkey, wash it under running water and dry it with absorbent kitchen paper, then rub inside and out with salt and pepper.
Inserted into the abdominal cavity of the bird stuffing prepared, then close the opening cucendola with needle and thread.
Transfer the Turkey in a pan greased with butter, a little salt and bake in preheated oven (200 degrees) for two hours, adding often with his cooking.
Halfway through the cooking, place in baking pan half an onion and thinly sliced.
Half an hour before the deadline, put in a small saucepan three tablespoons of the broth, three flour and half a cup of broth.
Bring to a boil at moderate heat, stirring constantly with a whisk, add the rest of the cream, add salt and pepper and leave to thicken, then remove from heat.
Serve the sauce thus prepared with Turkey.
Ingredients and dosing for 8 persons
- 1 small turkey (4000 g)
- 350 g of sausage
- 120 g of wholemeal bread
- 1/2 onion
- 1 dram of dry marsala wine
- 3 tablespoons of flour
- Salt
- Pepper
- 3 tablespoons of chopped parsley
- 1 glass of cream
- 1/2 cup of broth
- 200 g of butter