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.
- 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
- Aluminum foil
STEP BY STEP INSTRUCTIONS
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.
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.
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.
Bake at 160º for 3 hours. Remove the paper and raise the temperature to 180º for 25 minutes to brown.