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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