Turkey stuffed with morels, brown fried

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

   Cook carefully drained browns in 25 g of butter and then store them. Cut the bacon in big dice. Rinse and dry the morilla carefully. Melt 25 g of butter in a large, hot pan and sauté the onion and garlic peeled and chopped with the bacon. Add half the morels and half the chestnuts. After 5 minutes, pour them into a salad bowl and add the sausage flesh. Mix well.

3. 3

   Put the breads on a hollow plate and pour the milk over. Let them soak for a few moments and then add them to the stuffing bowl. Add the slightly beaten eggs, salt, pepper, and mix this stuffing between your fingers at length.

4. 4

   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 and surround it with remaining chestnuts and mushrooms. Pour 15 cl of broth on this garnish. Cut the remaining butter into chips and sprinkle the turkey before baking. Cook 1h30 by turning the turkey mid-cook.

5. 5

   Let the turkey sit out of the oven, when cooked: cover the dish with foil and let the meat soften for about 15 min. Serve the brown turkey immediately.

Nutrition

calories

640 kcal

fatContent

38 g

fiberContent

6 g

sugarContent

6 g

sodiumContent

680 mg

proteinContent

50 g

cholesterolContent

220 mg

carbohydrateContent

32 g

saturatedFatContent

20 g

unsaturatedFatContent

18 g

Indicative values from the source, for the original recipe.

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