Holiday stuffed Turkey

Description

Very tasty and juicy Turkey meat with amazing delicious filling

Ingredients

Turkey

3 kg
Chestnut

150 g
Sausages

200 g
Apple

4 piece
Bread

2 slice
Milk

150 ml
Onion

1 piece
Prunes

10 piece
Raisins

2 Tbsp
Butter

40 g
Bacon

200 g
Soy sauce

100 ml
Mandarin

2 piece
Orange

1 piece
Lemon

0.5 piece
Rosemary

1 coup
Olive oil

2 Tbsp
Dry white wine

1.5 cup
Honey

2 Tbsp
Salt
Black pepper

Cooking

To prepare the marinade: Squeeze the juice from oranges, tangerines, half a lemon, add soy sauce, wine, stir

Clean, defrosted and sliced open the Turkey put in a deep bowl, pour the marinade, close and refrigerate for a day, a couple of times to turn

Prepare the filling: In the chestnuts, make a cross incision and bake in the oven for 30 minutes, the chestnuts, peel and chop into small pieces (not the flour), Chestnuts can be used dry, they are often on sale, these chestnuts need to soak in cold water.

Soak raisins in water for 10 minutes, drain the water

Brown the pine nuts in a dry frying pan

Cut onion finely. In a skillet heat up 2 table. tablespoons olive oil, saute the onions, add 3 tablespoons of water, saute for 5 minutes, add the beef sausages, saute over low heat for 15 minutes. Instead of sausages you can use ground pork.

The bread cut off the crust, soak in milk

Prunes and 1 Apple cut into pieces

In a large bowl, mix everything for the stuffing: chestnuts, raisins, prunes, roasted beef, pine nuts, Apple, bread. Stuffing salt and pepper

The mixture to stuff the Turkey. To sew the Turkey

RUB the Turkey with butter, season with salt and pepper and put the bacon

Preheat the oven to 190 gr. The Turkey put in a deep heat-resistant form along with the marinade and a sprig of rosemary. Close foil and bake 1 hour. Periodically pour the marinade (times 2). Apples cut into halves. After an hour add apples and bake another 2 hours, not forgetting to water occasionally with marinade

Then remove the foil, brush with honey and brown Yeshe half an hour. The Turkey get, close foil and leave to rest for 20 minutes. Bon appetit!!

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