Turkey stuffed with gingerbread and foie gras

Ingredients

For 4 servings

• •1 1 Ready-to-cook turkey of about 3 kg
• •150 g 150 g Poultry livers
• •150 g 150 g Liver fat mid-cooked
• •300 g 300 g Fine flour
• •3 tranche 3 slices Gingerbread
• •1 1 Egg
• •2 Two spoons. Pepper
• •75 g 75 g Half-salt butter
• •5 Five spoons. Banyuls
• •Salt
• •Pepper

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.