Dried fruit turkey and puree of sweet orange potatoes

Method

1. 1

   Cut the apricots and prunes into cubes. Add the washed and sponged grapes and the port. Put the bread in the milk. Stir the poultry livers with the turkey liver in 10 g of hot butter. Replace them with chopped shallots, let them melt 5 minutes stirring. Cut the livers into dice.

2. 2

   Turn on the oven at th. 6 (180°C). Mix chicken stuffing, livers, dried bread, shallots, macerated fruits with port, gables, pistachios, eggs, spices, salt and pepper. Fill the turkey with salt and pepper. Swipe the opening. Hold her.

3. 3

   Place the turkey and its cuts in a dish. Reduce it by 30 g of softened butter. Bake it for 2:15 minutes. Water it often and then let it rest, 30 minutes under several layers of aluminum foil, in the oven turned off, door open.

4. 4

   Brush, wash and dry the orange. Finely grate her zest. Press and filter his juice. In 10 g butter, brown the chopped and sprinkled onion with sugar to caramelize.

5. 5

   Peel and cut the potatoes into pieces. In a saucepan, cover them with water. Bring to a boil. Salt, cook about 20 minutes, the pieces must be crushed easily. By placing yourself on a saucepan, pass them to the vegetable mill, fine grill. Stir the purée on low heat while incorporating the remaining butter into cubes, orange juice, some salt, pepper and then gradually the boiling cream, stopping as soon as the purée is smooth. Add onion fondue and grated zest.

6. 6

   On fire, degrease the turkey baking dish. Add 20 cl of cold water. Let reduce and remove the cuts, filter and degrease the juice. Correct her seasoning. Pour it in a sausage. Debride the turkey and remove the stuffing with a spoon. Place your Christmas turkey in a hot dish. Surround it with stuffing quenels and sweet, intercalated potatoes. Serve the juice apart.

Nutrition

calories

660 kcal

fatContent

36 g

fiberContent

7 g

sugarContent

18 g

sodiumContent

580 mg

proteinContent

50 g

cholesterolContent

230 mg

carbohydrateContent

40 g

saturatedFatContent

18 g

unsaturatedFatContent

18 g

Indicative values from the source, for the original recipe.

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