Turkey stuffed with apples and puree duo

Ingredients

For 4 servings

• •1 1 3.5 kg ready-to-cook turkey
• •1 kg 1 kg 500 floury potatoes
• •500 g 500 g Acidulated apples
• •1 1 Cooked beet
• •30 g 30 g Sugar powder
• •10 cl 10 cl Cognac
• •110 g 110 g Butter
• •15 cl 15 cl Milk
• •1 1 Bouquet garnished
• •Salt
• •Pepper

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.