Turkey stuffed easily with spices and apples

Ingredients

For 4 servings

• •1 1 Empty Turkey
• •200 g 200 g Sausage Chair
• •5 5 Small apples
• •1 1 Box of mushrooms from Paris
• •2 2 Eggs
• •10 cl 10 cl Milk
• •2 tranche 2 slices Mia bread
• •1 1 spoon. Ras el Hanout Ginger Mix Rase
• •1 1 spoon. Cinnamon Rase Coffee
• •3 pincée 3 Cumin powder pinches
• •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. Rinse the mushrooms from Paris and cut them into dice. Peel and cut 2 apples into dice, reserve the others.
2. 2.Melt half of the butter in a large hot skillet and sauté the onion and garlic peeled and chopped together with the mushrooms. As soon as they melt well, pour them into a salad bowl, and add the sausage flesh, the diced apples. Mix well.
3. 3.Put the bread on a hollow plate and pour the milk over it. Let him soak himself for a few moments then pour the contents of the plate into the stuffing bowl. Add the slightly beaten eggs, the powdered spices, salt, pepper, and mix this stuffing between your fingers at length.
4. 4.Preheat your oven to 200 °C. Stuff the turkey and close with small wooden peaks. Place it in a large baking dish and surround it with the remaining apples cut into large slats. 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 immediately.