Christmas turkey my mum's way!
By Caska 07
- A large turkey
- FREE RANGE!
- 400 g of foie gras
- 2 cubes of chicken stock
- 200 g of sausage meat
- 100 g mushrooms
- 1 large shallot
- 3 cl Armagnac
- For the cream:
- 20 cl of single cream
- 50 g of fresh foie gras
Level of difficulty Easy
Preparation time 45mins
Cooking time 2mins
Chop the shallots and fry in a little butter, add the mushrooms. Cook for 5-6 minutes while stirring, remove from the heat.
In a food processor, add the sausage meat, mushrooms and shallot, set aside. Take the foie gras and cut 2 large slices, put them aside, add the remaining foie gras in the mixer, add salt, pepper and mix everything. Your stuffing is ready.
Take the turkey, with a knife cut the flesh on the two breasts in order to gently loosen the skin. Insert, between flesh and skin 2 slices of foie gras.
Stuff the turkey with the stuffing. Preheat the oven to 200 ° C.
Take a large pot, fill it half full with water. Add the chicken stock, bring to a boil, then put the turkey in to poach for 30 minutes (or less, depending on the size).
In a large oven dish, place the turkey, add salt and pepper. Bake for 1 hour 30 minutes to 2 hours depending on the size of the turkey, not forgetting to water it with armagnac so the meat does not dry out.
For the cream:
With a ladle, draw about 2 to 3 ladles of the cooking juices from the dish of the turkey, put the juice in a saucepan and let it reduce by half over high heat. Leave to cook on low heat, stir in the cream with a whisk.
Dice 50 g of foie gras, add to the cream once hot, again with a whisk. Cook 3-5 minutes, remove from the heat and serve with the turkey.
Bon Appetit, and happy Christmas!
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