Stuffed turkey 2

09473 STUFFED TURKEY INGREDIENTS for 6 PEOPLE a Turkey from 3, 5 kg.

For the filling: 3 shallots, 250 g of chicken liver, 150 g ham, 150 g of porcini mushrooms in oil, 50 g butter, 2 tablespoons of cognac, 2 tablespoons chopped parsley, 4 tablespoons of breadcrumbs, 30 g of truffle cutouts, 2 tablespoons pine nuts, an egg.

For the garnish: 1 kg of mixed wild mushrooms, 50 g butter, 2 tablespoons of oil d? 2 tablespoons peanuts, chopped parsley, salt and pepper.

Preheat oven to 180° Peel and mince the shallots; wash, dry and cut the liver into small cubes of a cm.

Mince the ham; drain and chop the porcini mushrooms in oil.

In a skillet, saute the shallots for 3 minutes over medium heat, in hot butter, add the liver cubes, stir and continue cooking for 2 minutes over medium heat.

Keep aside the topping in a bowl, add the cognac, ham, parsley, breadcrumbs, pine nuts, truffle, porcini mushrooms, salt and pepper.

Mix carefully and incorporate the egg.

Stuffed the Turkey with the preparation obtained and sew the openings with kitchen Twine.

Place it on a baking dish, sprinkle the butter flakes and bake for 2 1/2 hours in the hot oven, often flooding with the cooking sauce.

Clean the mushrooms; finding them in a pan with butter and hot oil for 5 minutes over high heat, stirring constantly.

Add salt, pepper and parsley.

Serve the Turkey surrounded by fungi.