Stuffed Turkey
Whole turkey stuffed with a wine-soaked mix of dried fruits and chestnuts, wrapped in foil and roasted until golden.
Ingredients
| 1 | turkey | |
| 2 | onions | |
| 1 | leek | |
| 3 | garlic cloves | |
| 200 ml | white wine | |
| 50 g | raisins | |
| 50 g | chestnuts | |
| 50 g | dried prunes | |
| 50 g | dried apricots | |
| 1 | apple | |
| 1 | lemon | |
| — | salt | |
| — | black pepper | |
| — | cinnamon | |
| — | cumin | |
| — | basil | |
| 4 tbsp | 60 ml | oil |
| 4 tbsp | 60 ml | butter |
Instructions
Wash and pat the turkey dry. Rub it outside and inside with the juice of the apple and lemon, and rub it with salt and black pepper. Let it stand for 1 hour. Soak the dried fruits in the wine for 1/2 hour. Finely chop the onions, leek and garlic and braise them in the hot oil with salt to taste. Pit the prunes and finely chop them together with the apricots and the boiled chestnuts, then add them to the mixture. Pour in the wine in which they were soaked, plus the same amount of water again. Cook until it thickens. Add the spices and stir. Fill the turkey with this mixture and sew its belly closed with a needle and thread. Wrap it in cooking foil so that no air can penetrate anywhere. Place it in a dry roasting pan and bake over medium heat for three hours. Remove the foil. Brush the turkey with butter and finish baking until it develops a golden crust.