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Christmas Turkey Stuffed with Cognac, Ap




Source of Recipe


Aunt Saunny


Recipe Introduction


Preparation time: 20 minutes
Cooking time: 2-1/2 hour
Cost: Reasonable
Difficulty: Relatively easy

A traditional Christmas Recipe


Ingredients for 12 people

1 farm turkey, about 5 kg (11 lb.)
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500 g (18 oz.) boneless pork loin
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1 c. raisins
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1 small glass of cognac
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10 chicken livers
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1 bowl of stale white bread crumbs
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1 small glass of milk
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1 egg
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1 onion
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Salt, pepper, oil
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2 slices of York ham
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Accompanying vegetables
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1 kg (2 lb.) carrots
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1.5 kg (3 lb.) broccoli
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80 g (6 tbsp.) butter
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15 g (1 tbsp.) sugar

Method

1.. Wash the raisins; drain, combine them with the cognac and leave
to soak. Soak the bread crumbs in the milk.
2.. Finely chop the onions, sauté them for a few minutes in a skillet
in hot oil.
3.. Peel, core and dice the apples; add them to the onions and cook 5
minute more; set aside in a bowl.
4.. Chop the chicken livers and the liver from the turkey; sear in
hot oil.
5.. Drain the raisins, reserving the cognac. Pour the cognac onto the
livers. Once it boils, flambé it and let reduce by half.
6.. Finely chop the ham.
7.. Finely chop the pork; sear it in the pan; add to the apples the
livers, pork, raisins, ham, bread crumbs and egg; season with salt and
pepper.
8.. Stuff the turkey with this mixture. Tie up the opening. Brush the
turkey with oil and place into a 220° C (425° F) oven for 40 minutes.
Reduce the heat to 200° C (400° F). Add a few knobs of butter and baste
frequently.
9.. Peel the carrots. Slice into rounds. Place into cold water and
cook with the butter and sugar.
10.. Cut the broccoli into little florets; steam and then sauté in a
little butter.
11.. To serve, place the turkey on a warmed serving platter,
accompanied by the carrots and broccoli florets. Serve the degreased jus on the
side.