Turkey stuffed with whisky

Ingredients

For 4 servings

• •1 1 Empty Turkey
• •100 g 100 g Sausage Chair
• •150 g 150 g Poultry livers
• •4 cl 4 cl Whisky
• •4 4 Small apples
• •2 2 Eggs
• •10 cl 10 cl Milk
• •4 tranche 4 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.
2. 2.Cut the poultry livers and the turkey liver into small pieces. Peel the apples and cut them into small dice.
3. 3.Melt 25 g of butter in a large hot skillet and sauté the onion and garlic peeled and chopped. Add the sausage flesh, the livers cut into small dice, and mix 2 min on high heat. Pour the whiskey over the filling, let it heat for about 20 seconds, and light it up by approaching the flame of a lighter. Then pour the stuffing into a salad bowl.
4. 4.Put the bread on a hollow plate and pour the milk over it. Let him soak up for a few moments and then add him to the stuffing bowl. Add the slightly beaten eggs, salt, pepper, and mix this stuffing between your fingers at length. Add the raw apple dice, salt and pepper.
5. 5.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. Pour 15 cl of broth around the turkey. Cut the remaining butter into chips and sprinkle the turkey before baking. Salt and pepper. Cook 1h30 by turning the turkey mid-cook.