Christmas Turkey with Chestnuts, Apples, and Brandy
Christmas stuffed turkey with chestnuts, apples, pears, dried plums, sausage, and lard, scented with brandy and white wine. An important main course rich in flavor, perfect for the holiday lunch when you want to bring to the table a tender roast, spectacular and with a sweet-salty taste.
Servings: 8 porzioni
Ingredients
- kg. 2,5 Turkey breast young
- 400 gr. Chestnuts
- 2 nr. Apples
- 2 nr. Pears
- 150 gr. Dried Plums
- 150 gr. Fresh Sausage
- 120 gr. Lard
- q.b. Salt
- q.b. Pepper
- q.b. Nutmeg
- 1 glass Brandy
- q.b. Butter
- q.b. Dry white wine
- q.b. Broth
Instructions
- Open, clean, and flame the turkey on the gas flame to burn off any remaining feathers.
- For the stuffing: cook the chestnuts, remove the skin, and chop coarsely; peel the pears and apples and cut into cubes.
- Rehydrate the dried plums in hot water, remove the pit, and cut into small pieces; crumble the sausage and slice the lard thinly, then cut into cubes.
- 4. Stuff the turkey with the prepared filling, sew up the opening, and tie gently. Place it in a buttered baking dish, drizzle with brandy and a ladle of broth, and cook in a preheated oven at 200°C for 30 minutes.
- Then lower the temperature to 170°C and continue cooking for about 1 hour and 45 minutes, occasionally moistening with white wine and pan juices. Let rest for 10 minutes before slicing.