Christmas turkey my mum's way!

By Caska 07

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Turkey Korma

Thai style turkey burgers with...

Ingredients

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
butter
For the cream:
20 cl of single cream
50 g of fresh foie gras

Details

Level of difficulty Easy
Preparation time 45mins
Cooking time 2mins
Cost Expensive

Preparation

Step 1

Chop the shallots and fry in a little butter, add the mushrooms. Cook for 5-6 minutes while stirring, remove from the heat.

Step 2

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.

Step 3

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.

Step 4

Stuff the turkey with the stuffing. Preheat the oven to 200 ° C.

Step 5

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).

Step 6

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.

Step 7

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.