Christmas Turkey stuffed with foie gras and apples

Ingredients

For 4 servings

• •1 1 Empty Turkey
• •100 g 100 g Sausage Chair
• •100 g 100 g Raw fat
• •2 2 Apples for stuffing
• •3 3 Apples
• •200 g 200 g Wild mushrooms
• •2 2 Eggs
• •10 cl 10 cl Milk
• •2 tranche 2 slices Mia bread
• •2 tranche 2 slices Rye bread
• •1 1 Onion
• •1 gousse 1 garlic clove
• •3 l 3 l Bouillon
• •50 g 50 g Butter
• •Salt
• •Pepper

Method

1. 1.Bring the broth to a boil, then turn off the heat. Dip the turkey there for 30 minutes and drain it. Keep the broth. Rinse and dry the wild mushrooms carefully.
2. 2.Melt 25 g of butter in a large hot skillet and sauté the peeled and chopped onion and garlic and half the wild mushrooms. As soon as they melt well, pour them into a salad bowl, and add the sausage flesh, the liver cut into small dice, the 2 apples peeled and cut into pieces. Mix well.
3. 3.Put the breads on a hollow plate and pour the milk over. Let them soak for a few moments and then add them to the stuffing bowl. Add the slightly beaten eggs, salt, pepper, and mix this stuffing between your fingers at length. Then add the raw foie gras cut into dice, and mix carefully, so as not to crush them.
4. 4.Preheat your oven to 200 °C. Stuff the turkey and close it by sewing the openings or keeping them closed with small wooden picks. Place it in a large baking dish and surround it with the remaining diced apples and remaining mushrooms. Pour 15 cl of broth on this garnish. Cut the remaining butter into chips and sprinkle the turkey before baking. Cook 1h30 by turning the turkey mid-cook.
5. 5.Let the turkey sit out of the oven, when cooked: cover the dish with foil and let the meat soften for about 15 min. Serve immediately.