Cheap apple and cider stuffed Christmas Turkey
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
50 min
Total time
50 min
Ingredients
Ingredients
- 1 kg 1 kg Turkey
- 25 g 25 g Butter
- 1 c. à soupe 1 tbsp Sugar
- 0,5 Bottle(s) Crude cider
- Salt
- Pepper
- 250 g 250 g Sausage chair(s)
- 2 2 Shallots
- 1 1 Apple(s)
- 1 c. à soupe 1 tbsp Dry grapes
- 50 g 50 g Butter
- 25 g 25 g Bread mie
- 10 cl 10 cl Milk
- 1 1 Egg(s)
- 1 c. à soupe 1 Tbsp Calvados
- 1 c. à soupe 1 tbsp. chopped parsley
- Salt
- Pepper
- 6 6 Apple(s)
- 50 g 50 g Butter
- 50 g 50 g Dried grapes
- 5 cl 5 cl Calvados
- 1 c. à soupe 1 tbsp Sugar
- Salt
- Pepper
- 2,5 cl 2.5 cl Cider vinegar
- 2,5 cl 2.5 cl Calvados
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Method
- 1
Soak the crumbled bread with the milk in one bowl, and the grapes with Calvados in another.
- 2
Thin the liver and heart of the turkey. Peel, peel and slice the apple into small dice.
- 3
Peel and chop the shallots and sauté them in the melted butter in the pan until they are tender.
- 4
Try the bread crumb by pressing it into your hands and mixing it with sausage flesh, liver and heart, beaten egg, grapes and Calvados, apple sliced melted shallots, chiseled parsley, salt and pepper.
- 5
Fill the turkey with this stuffing then sew the openings with the kitchen string. Place the turkey in a large oven dish and coat it with butter.
- 6
Salt it, pepper it and sprinkle it with sugar.
- 7
Bake at 180°C for 1 hour without preheating the oven.
- 8
Water the turkey with half of the cider, turn it over and continue cooking for 1 hour, watering regularly with the juice.
- 9
Turn it again, water it with the rest of the cider and cook for 30 minutes more. Rehydrate the raisins in Calvados.
- 10
Peel, peel and cut apples into quarters.
- 11
Melt the butter in a hopper and sauté the quarters 10 minutes by stirring regularly.
- 12
Add the sugar and cook 10 minutes more.
- 13
Add the grapes and Calvados, cook 10 minutes more and then book warm. At the outlet of the oven, transfer the turkey into a large sheet of aluminium-lined baking paper. Wrap it up to keep it warm and boost its mellow.
- 14
Pour the Calvados and vinegar into the dish with the cooking juice and mix with a wooden spoon, scratching well to remove the juices.
- 15
Transfer to a small saucepan and halve over low heat.
- 16
Serve the turkey with sauce and surrounded by apples.
Nutrition
- calories
- 620 kcal
- fatContent
- 32 g
- fiberContent
- 3 g
- sugarContent
- 18 g
- sodiumContent
- 580 mg
- proteinContent
- 48 g
- cholesterolContent
- 210 mg
- carbohydrateContent
- 28 g
- saturatedFatContent
- 16 g
- unsaturatedFatContent
- 16 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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