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Ingredientes
- 1 turkey, weighing about 4½ lb (2 kg)
- 9 ounce (250 g) peeled chestnuts
- 3 white puddings
- 3½ ounce (100 g) fresh foie gras
- 5 ounce (150 g) button mushrooms
- 1 ounce (30 g) butter
- 1 liqueur glass of cognac or possibly whiskey
- 1 egg 3 qts (3 liters) chicken stock
- Salt
- Freshly grnd pepper
- Slices of bacon
- kitchen string and a trussing needle
Direcciones
- Cut the turkey liver into small cubes, break the chestnuts into pcs, remove the skin from the white puddings, clean and cut the mushrooms into small pcs.
- In a salad bowl mix the turkey liver, chestnut pcs, minced mushrooms, white pudding flesh and foie gras. Add in the egg and half of the cognac.
- Add in salt and pepper, and stuff the turkey with the mix.
- Sew up the opening with the string and trussing needle.
- Truss the turkey.
- Bring the chicken stock to the boil in a large stewpot and add in the turkey.
- Simmer for 30 min.
- Remove the turkey and drain.
- Preheat the oven to 350°F (180°C/Gas Mark 4).
- Place the turkey on a broiler pan and wrap it in bacon slices.
- Cook in the oven for 1 hour.
- After an hour, remove the bacon and brown the turkey skin for ¼ hour.
- Turn the oven down very low (150°F/70°C), wrap the turkey in aluminum foil and let it rest in the oven for ¼ hour.
- Carve the turkey, deglaze the broiler pan and pour the cooking juices into a small pan. Reduce for 5 min with the cognac.
- Place the slices of turkey onto a preheated serving dish and pour the sauce into a sauce boat. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 524 | |
| Calories from Fat 235 | 45% |
| Total Fat 26.3g | 33% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 428mg | 18% |
| Potassium 668mg | 19% |
| Total Carbs 50.42g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 13.22g | 9% |
| Protein 19.74g | 32% |
