Stuffed turkey
12 servings
180 minutes
Stuffed turkey is a gourmet dish of American cuisine traditionally prepared for Thanksgiving and other holidays. The marinade of red wine, pomegranate and lemon juices, spices and herbs gives the meat a rich flavor with sweet-sour notes. The stuffing of chicken liver, mushrooms, almonds and smoked bacon adds depth and a rich aroma to the dish. Roasting the turkey for several hours makes the meat tender and juicy while periodic basting with oil ensures a crispy golden crust. The side dish of grilled apples and mushrooms seasoned with herbs, garlic and soy sauce highlights the elegance of the dish. It is a true festive masterpiece perfect for celebratory dinners with family and friends.
1
Mix wine, narsharab, salt, pepper, lemon juice, tarragon, garlic, and olive oil. Marinate the turkey and apples. Rub the turkey with salt and pepper beforehand. Then wrap it in film and refrigerate overnight.
- Dry red wine: 500 ml
- Pomegranate juice: 2 teaspoons
- Lemon juice: 1 ml
- Tarragon: 1 teaspoon
- Butter: 200 g
- Onion: 2 pieces
- Turkey: 1 piece
- Green apples: 2 pieces
2
Finely chop a piece of fat, fry it with chopped liver and diced onion. Then fry the mushrooms. Finally, mix everything with blended almonds.
- Smoked salo (pork fat): 200 g
- Chicken liver: 1 kg
- Onion: 2 pieces
- Button mushrooms: 500 g
- Almond: 100 g
3
Stuff the turkey with the remaining fat, fill it, sew it up, and bake in the oven at 200 degrees for 2-2.5 hours. Periodically brush with oil.
- Smoked salo (pork fat): 200 g
- Turkey: 1 piece
- Butter: 200 g
4
Grill mushrooms and apples. Then place the mushrooms in a mixture of herbs, garlic, olive oil, and soy sauce.
- Button mushrooms: 500 g
- Green apples: 2 pieces
- Button mushrooms: 500 g
- Butter: 200 g
