Turkey stuffed with apples and puree duo

Method

1. 1

   Preheat oven th. 6/7 (200 °C). Peel, peel and cut the apples in four. Brown them 5 min in the pan with 20 g butter and sugar powder. Garnish the turkey with the warm stuffing and close the opening with a small wooden spade.

2. 2

   Place the turkey in a dish and brush it with 40 g of butter. Salt, pepper. Bake 2 h 30 by regularly watering with cooking juice. Keep the turkey warm wrapped in foil. Reserve the cooking juice.

3. 3

   Cook unspoiled potatoes with boiling salted water. Let them cool and peel. Stir them in the fine grilled vegetable mill, then mix with the remaining hot milk and butter.

4. 4

   Peel and mix the cooked beet, then mix it with half the mashed potatoes. Book warm.

5. 5

   Pour the cognac into the cooking juice, scratch the juices with the spatula and then add 20 cl of water. Reduce on high heat, filter and incorporate remaining butter.

6. 6

   Serve the turkey with its stuffing and purée, accompanied by juice.

Nutrition

calories

680 kcal

fatContent

40 g

fiberContent

6 g

sugarContent

15 g

sodiumContent

500 mg

proteinContent

50 g

cholesterolContent

220 mg

carbohydrateContent

42 g

saturatedFatContent

22 g

unsaturatedFatContent

18 g

Indicative values from the source, for the original recipe.

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