Turkey stuffed with gingerbread and foie gras

Method

1. 1

   Cut the poultry livers and foie gras into dice. Grill the gingerbread and mix it into breadcrumbs. Heat 15 g of butter in a pan. Stretch poultry livers for 1 min over high heat.

2. 2

   Crush the fine stuffing by incorporating warm poultry livers, foie gras, gingerbread, whole egg, chopped parsley and 2 spoons. Banyul soup. Salt, pepper.

3. 3

   Salt and pepper the turkey. Stuff it, close the opening with wooden spades. Put it on the lick. Take it from the rest of the butter. Bake in a cold oven. Turn on th. 6 (180 °C). Roast the turkey for 2:30 a.m. with the juice.

4. 4

   Reserve the turkey in the oven, open door. Remove the fat with a large spoon placed on the surface of the juice. Pour 10 cl of cold water and the rest of the port. Boil and reduce 3 to 4 min by scraping the juices.

5. 5

   Serve the turkey with the stuffing and present the juice as a sausage.

Nutrition

calories

720 kcal

fatContent

48 g

fiberContent

2 g

sugarContent

5 g

sodiumContent

750 mg

proteinContent

55 g

cholesterolContent

280 mg

carbohydrateContent

25 g

saturatedFatContent

28 g

unsaturatedFatContent

20 g

Indicative values from the source, for the original recipe.

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