Alliance of the East and West, that turkey contains within her womb fragrance and irresistible taste making it a flat, relatively easy to succeed with a touch of originality very appealing.
Ingredients:
A turkey farm of 1, 8 kg
12 dried apricots
75 grams of ground almonds
75 grams of raisins
A small-Swiss
1 shot glass of Armagnac
Salt
Freshly ground pepper
4 preferably pippin apples
½ box of apricots in syrup
50 grams of raisins
50 grams of whole almonds
Preparation of ingredients
Soak the dried apricots and raisins in warm water.
Wash apples and core them.
Preheat oven to 200 ° C.
Preparing the turkey
Mix together the turkey liver, dried apricots, raisins, ground almonds and the petit-suisse.
Stuff the belly of the turkey mixture, close the hole with kitchen string and a trussing needle.
Clamp the turkey, rub the skin with salt and pepper, place it in the pan, prick the skin with a sharp knife and put it to cook.
Cook for 2 hours watching the cooking and the turkey, basting regularly with pan juices.
Remove turkey from oven and let stand for 1 quarter of an hour covered with foil.
Place apples in a baking dish and put them in the oven 15 minutes.
Pour pan juices into a pan, deglaze the pan with Armagnac, pour in the pan, heat and add the apricots in syrup, drained and cut into small pieces, raisins and whole almonds.
Let go back a few minutes.
Remove the potatoes from the oven and fill each apple mixture from the pan.
Cut the turkey and place the pieces on a hot dish, place the stuffed apples around the turkey and stuffing the excess.
Ingredients:
A turkey farm of 1, 8 kg
12 dried apricots
75 grams of ground almonds
75 grams of raisins
A small-Swiss
1 shot glass of Armagnac
Salt
Freshly ground pepper
4 preferably pippin apples
½ box of apricots in syrup
50 grams of raisins
50 grams of whole almonds
Preparation of ingredients
Soak the dried apricots and raisins in warm water.
Wash apples and core them.
Preheat oven to 200 ° C.
Preparing the turkey
Mix together the turkey liver, dried apricots, raisins, ground almonds and the petit-suisse.
Stuff the belly of the turkey mixture, close the hole with kitchen string and a trussing needle.
Clamp the turkey, rub the skin with salt and pepper, place it in the pan, prick the skin with a sharp knife and put it to cook.
Cook for 2 hours watching the cooking and the turkey, basting regularly with pan juices.
Remove turkey from oven and let stand for 1 quarter of an hour covered with foil.
Place apples in a baking dish and put them in the oven 15 minutes.
Pour pan juices into a pan, deglaze the pan with Armagnac, pour in the pan, heat and add the apricots in syrup, drained and cut into small pieces, raisins and whole almonds.
Let go back a few minutes.
Remove the potatoes from the oven and fill each apple mixture from the pan.
Cut the turkey and place the pieces on a hot dish, place the stuffed apples around the turkey and stuffing the excess.
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