Turkey stuffed with ceps

Method

1. 1

   Brush the potatoes and cook them 10 minutes in a casserole with 2 spoons. Soup oil. Add the peeled white onions and cook 10 min.

2. 2

   Clean the ceps and brown them in the remaining hot oil, add 1 spoon. I've got a stripped thyme coffee. Mix the mushrooms with the potatoes, salt and pepper.

3. 3

   Preheat oven th. 6 (180°C). Garnish the turkey with the cep preparation, close the opening, cover with bacon, seal and pepper. Bake 30 minutes. Add peeled and chopped carrots, celery and onion to the dish. Cook 1:30. Remove the turkey and let stand 30 min under a sheet of aluminium foil.

4. 4

   Heat the cream with salt, pepper and 1 spoon. thyme coffee. Cook the beans with the rest of the thyme as indicated in the package. Drain them and mix them with the cream.

5. 5

   Add the chicken broth to the turkey cooking juice and reduce over high heat.

6. 6

   Serve the turkey surrounded by stuffing and beans and accompanied by sauce.

Nutrition

calories

650 kcal

fatContent

36 g

fiberContent

8 g

sugarContent

6 g

sodiumContent

700 mg

proteinContent

50 g

cholesterolContent

210 mg

carbohydrateContent

32 g

saturatedFatContent

16 g

unsaturatedFatContent

20 g

Indicative values from the source, for the original recipe.

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