Thursday, December 10, 2009

Turkey with chestnuts

Turkey with chestnuts 

Required: 
a young turkey 
200 g of dried chestnuts, soaked overnight in water, 
2 apples (preferably grade rennet), 
150 g dried prunes 
150 grams of cooked sausage 
150 g bacon 
garlic 
nutmeg, 
brandy 
dry white wine 
broth 
butter, 
bay leaf 
rosemary, juniper, a small truffle (optional) salt and pepper. 


Preparation: 
First boil the chestnuts, pre-soaked in salt water and flavored with two laurel leaves and a few juniper berries. Cooking should be about half an hour, not longer: First, they should not fall apart during cooking, and secondly, to the fullest, they will arrive together with the turkey. In the warm water to soften prunes. 

How to clear the turkey (if you bought it with the innards, remove them, especially the liver and stomach - they are perfectly suitable for stuffing), obozhgite skin of turkey on the fire to remove the remaining feathers and down. If you prefer, you can remove the bones, but it is not necessary. 

Prepare the stuffing. Fry in a pan and cooked obsushennye chestnuts, laying on the bottom of a small piece of butter, then mash some chestnuts and a few chestnuts, leave whole. Remove the seeds from the prunes and chop it. In a large saucepan, place melkonarezannuyu boiled sausage, chestnuts, prunes, slices of bacon. Add salt, pepper and nutmeg. Pour a small glass of brandy (the number - to taste). Toss the mixture without crushing the ingredients and not making the mixture too homogeneous. 

Malykhina turkey the resulting mixture. In the middle, if you want, put a small truffle, and zasheyte turkey white thread. Not to stuff the turkey too much, otherwise the filling can get out of it during cooking. If you prefer, you can tie up the turkey thick thread. Put a few slices of bacon on top and make it softer. Leave the turkey in a couple of hours in a cool spot, then rub with a mixture of salt and pepper, place in a large frying pan or saucepan, add a few tablespoons of vegetable oil, a bunch of rosemary, a few laurel leaves and, if desired, several heads of garlic, without removing them from the outer skin . Cook the turkey in the oven, preheated to 180 degrees, about 2 hours or more, depending on its size, occasionally sprinkling it with wine or broth. In the last 15 minutes, increase the temperature in the oven or put under the grill the turkey to become a crispy crust. Serve whole, resting on a suitable sized cutting board. Cut straight to the table. Turkey served with classic accompaniments - roasted potatoes, or with spinach, fried in butter and seasoned with pine nuts and raisins.

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