arthur
12-18-2012, 04:09 AM
Stuffing for turkey Christmas
A golden rule: when the turkey is cooked, let it rest for half an hour in the oven before cutting off.
It takes 45 minutes for a turkey 2 kg, two more hours for a turkey from 3 kg to 3.5 kg and 15 minutes per pound additional.
Place the turkey in a preheated oven at 210 ° C (7 th) and start the cooking on his side (fat and juices in flux, permeate thighs). And then put the flat. Reduce the temperature when it is golden brown and sprinkle the often without biting.
How stuff?
Sauté in a pan, just for color, 150 gr of chicken livers (liver and turkey), chop them coarsely, integrate the 400 gr of minced raw pork, which you have added the biscuit crumbs and egg yolk. Salt and pepper.
A little "more" in your stuffing add some diced foie gras and 5 cl of cognac.
And a little "more" polish with 2 tbsp of truffle juice or a small box of truffles peelings.
This same trick can be embellished with chestnuts. Give taste canned chestnuts by steeping fifteen minutes in chicken broth before integrating them into the stuffing.
Without diced foie gras and truffle juice, replace in the same farce chestnuts by pitted prunes.
Another version of farce.
Turkey for 3 kg: 100 g pitted prunes, 3 dl of strong tea, zest of 3 lemons untreated, 300 gr butter 3 medium apples, 150 g of fresh sausage, 440 g of chestnuts box, 1 tbsp oil, liver and gizzard turkey, pepper, salt.
Soak the prunes (previously washed with warm water) six hours in the tea with the zest.
Drain, cut into pieces.
Split peeled apples in a dozen neighborhoods. Remove skin from sausage and mash the flesh with a fork.
Make Drain chestnuts, dry with paper towels and cut into very small pieces. Heat the oil in a frying pan and brown the chestnuts shaking.
Let them cool. Chop finely liver and gizzard (cleaned) and mix with the sausage.
Stir into meat prunes, apples and chestnuts with butter 100 gr.
Adjust the seasoning.
Stuff the turkey mixture. Fry turkey in 100 grams of butter in a pan where it will cook one hour.
Surround the sage leaves and rosemary and cover 100 gr melted butter.
Put the pan in the oven for another hour.
If the butter browns, add a little hot water.
A golden rule: when the turkey is cooked, let it rest for half an hour in the oven before cutting off.
It takes 45 minutes for a turkey 2 kg, two more hours for a turkey from 3 kg to 3.5 kg and 15 minutes per pound additional.
Place the turkey in a preheated oven at 210 ° C (7 th) and start the cooking on his side (fat and juices in flux, permeate thighs). And then put the flat. Reduce the temperature when it is golden brown and sprinkle the often without biting.
How stuff?
Sauté in a pan, just for color, 150 gr of chicken livers (liver and turkey), chop them coarsely, integrate the 400 gr of minced raw pork, which you have added the biscuit crumbs and egg yolk. Salt and pepper.
A little "more" in your stuffing add some diced foie gras and 5 cl of cognac.
And a little "more" polish with 2 tbsp of truffle juice or a small box of truffles peelings.
This same trick can be embellished with chestnuts. Give taste canned chestnuts by steeping fifteen minutes in chicken broth before integrating them into the stuffing.
Without diced foie gras and truffle juice, replace in the same farce chestnuts by pitted prunes.
Another version of farce.
Turkey for 3 kg: 100 g pitted prunes, 3 dl of strong tea, zest of 3 lemons untreated, 300 gr butter 3 medium apples, 150 g of fresh sausage, 440 g of chestnuts box, 1 tbsp oil, liver and gizzard turkey, pepper, salt.
Soak the prunes (previously washed with warm water) six hours in the tea with the zest.
Drain, cut into pieces.
Split peeled apples in a dozen neighborhoods. Remove skin from sausage and mash the flesh with a fork.
Make Drain chestnuts, dry with paper towels and cut into very small pieces. Heat the oil in a frying pan and brown the chestnuts shaking.
Let them cool. Chop finely liver and gizzard (cleaned) and mix with the sausage.
Stir into meat prunes, apples and chestnuts with butter 100 gr.
Adjust the seasoning.
Stuff the turkey mixture. Fry turkey in 100 grams of butter in a pan where it will cook one hour.
Surround the sage leaves and rosemary and cover 100 gr melted butter.
Put the pan in the oven for another hour.
If the butter browns, add a little hot water.