Servings

4-6

Ready in

4 hours

Difficulty

Medium

Good For

Holiday recipes

STUFFED THANKSGIVING TURKEY

If there is a product suitable for big celebrations it’s the turkey. Accompany it with a few European olives and you will elevate its flavor to another level.

INGREDIENTS

  • 7.5 oz. of olives stuffed with pimiento
  • 1 turkey of 140 oz. approx.
  • 10.5 oz. mushrooms
  • 10.5 oz. oyster mushroom
  • 3 dried apricots
  • 2 tablespoons of quality truffle paste
  • 4 sprigs of thyme
  • 1 cup of chicken broth
  • 1 cup of brandy
  • Olive oil
  • Salt
  • Pepper
  • Aluminum foil

STEP BY STEP INSTRUCTIONS

Step 1

Chop the mushrooms in medium dice and sauté. Once sauté, mix together the mushrooms, truffle paste, chopped dried apricots and integrate well in the same pan. Add salt & pepper to taste, the leaves of thyme and the olives and set aside.

Step 2

Wash the turkey well, add salt and pepper on the inside and outside. Fill with the above mixture with the help of a spoon or hand.

Step 3

Put the turkey in a high oven tray with the breasts up and covering the ends of the legs with aluminum foil so they do not burn. Add a splash of olive oil, the broth and the brandy. Cover with the aluminum foil sealing well the edges so that it does not lose liquid.

Step 5

Bake at 160º for 3 hours. Remove the paper and raise the temperature to 180º for 25 minutes to brown.

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