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Christmas Turkey stuffed with Cognac, Apples and Raisins

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1 Turkey 5-6 kg 
500g boneless cured Pork Loin 
150G sliced Onions
4 slices of Arrosto Ham 
10 Chicken Livers 
150g Raisins
1 glass of Cognac 
2-3 firm Apples 
1 bowl of stale white Bread Crumbs 
1 small glass of Milk 
1 Egg 
Salt, Pepper, Oil
Glazed Vegetables: 
1kg baby Carrots 
1.5kg Broccoli florets 
80g unsalted Butter 
-15g Sugar
N.B. Items in bold are available at all MF outlets.
Wash the raisins; drain, combine them with the cognac and leave to soak. Soak the bread crumbs in the milk.
Heat some oil in a skillet and saute the onion for a few minutes. Peel, core and dice the apples; add them to the onions and cook 5 minutes more; set aside in a bowl.
Chop the chicken livers and the liver from the turkey; sear in hot oil. Drain the raisins, reserving the cognac. Pour the cognac onto the livers. Once it boils, flambé it and let reduce by half.
Finely chop the ham and the pork and sear it in a pan. In a large bowl mix the livers, apple mixture, pork, raisins, ham, bread crumbs and egg; season with salt and pepper.
Stuff the turkey with this mixture. Tie up the opening. Brush the turkey with oil and place into a 220° C (425° F) oven for 40 minutes. Reduce the heat to 200° C (400° F). Add a few knobs of butter and baste frequently.
Meanwhile place the baby carrots into cold water and cook with the butter and sugar. Steam the broccoli florets and then sauté in a little butter.
To serve, place the turkey on a warmed serving platter, accompanied by the carrots and broccoli florets. Collect all juices from the turkey into a sauce boat a serve separately.
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