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Receta Turkey Stuffed With Chestnuts And Foie Gras

by CookEatShare Cookbook

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

1. 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.
2. 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.
3. Add in salt and pepper, and stuff the turkey with the mix.
4. Sew up the opening with the string and trussing needle.
5. Truss the turkey.
6. Bring the chicken stock to the boil in a large stewpot and add in the turkey.
7. Simmer for 30 min.
8. Remove the turkey and drain.
9. Preheat the oven to 350°F (180°C/Gas Mark 4).
10. Place the turkey on a broiler pan and wrap it in bacon slices.
11. Cook in the oven for 1 hour.
12. After an hour, remove the bacon and brown the turkey skin for ¼ hour.
13. 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.
14. Carve the turkey, deglaze the broiler pan and pour the cooking juices into a small pan. Reduce for 5 min with the cognac.
15. Place the slices of turkey onto a preheated serving dish and pour the sauce into a sauce boat. Serve.

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