Stuffed Poulard
6 servings
90 minutes
Stuffed turkey is a dish of French cuisine that combines the sophistication of flavors and the richness of aromas. The tender and juicy turkey is filled with a refined stuffing of prunes marinated in orange liqueur, shallots, chicken liver, crispy bacon, and fragrant mint. Mango adds a light sweetness while spices and cinnamon provide warm spicy depth. Baked to a golden crust, the turkey becomes a festive centerpiece on the table. This dish is perfect for celebratory dinners and gatherings with loved ones when you want to impress guests with a true gastronomic masterpiece. Each bite reveals a complex flavor profile: from sweet fruity notes to rich meaty undertones. Stuffed turkey is a gastronomic journey to the heart of France where food is an art of enjoyment.
1
Marinate prunes in liqueur. Clean and finely chop the onion. Cut and fry the bacon. Whisk the eggs and soak the bread in them. Peel the mango and slice it into rounds. Finely chop the mint. Mix all the components.
- Pitted prunes: 8 pieces
- Orange liqueur: 60 ml
- Shallots: 4 heads
- Lard: 50 g
- Toast bread: 4 pieces
- Chicken egg: 2 pieces
- Mango: 1 piece
- Fresh mint: 1 bunch
2
Wash the turkey, pat it dry, and place it on its back. Carefully spoon the filling into the incision on the belly, trying not to press too hard. Close the opening and secure it with toothpicks. If needed, wrap the legs crosswise and gently tie the edges together. Firmly attach the turkey's legs and wings to the body and tie the ends of the thread together. Rub the turkey well with spices, then brush it with a small amount of vegetable or butter.
- Pulyarka: 1.2 kg
- Salt: to taste
- Spices: 1 teaspoon
- Melted butter: 1 tablespoon
3
Heat melted butter in a pan. Roast the pullet in a preheated oven at 220 degrees for about 15 minutes. Turn it on its back and cook for another 30 minutes, basting occasionally with the juices.
- Melted butter: 1 tablespoon
4
Before serving, divide the pulark into 4 parts.