Stuffed Thanksgiving turkey
If there is a product suitable for big celebrations it’s the turkey. Accompany it with a few European olives and you will elevate its flavor to another level.
Ingredients 4/6 people
Prep Time: 30 min + 3.5 hours of cooking
• 7.5 oz. of olives stuffed with pimiento
• 1 turkey of 140 oz. approx.
• 10.5 oz. mushrooms
• 10.5 oz. oyster mushroom
• 3 dried apricots
• 2 tablespoons of quality truffle paste
• 4 sprigs of thyme
• 1 cup of chicken broth
• 1 cup of brandy
• Olive oil
• Aluminum foil
DirectionsStep 1: Chop the mushrooms in medium dice and sauté. Once sauté, mix together the mushrooms, truffle paste, chopped dried apricots and integrate well in the same pan. Add salt & pepper to taste, the leaves of thyme and the olives and set aside.
Step 2: Wash the turkey well, add salt and pepper on the inside and outside. Fill with the above mixture with the help of a spoon or hand.
Step 3: Put the turkey in a high oven tray with the breasts up and covering the ends of the legs with aluminum foil so they do not burn. Add a splash of olive oil, the broth and the brandy. Cover with the aluminum foil sealing well the edges so that it does not lose liquid.
Step 4: Bake at 160º for 3 hours. Remove the paper and raise the temperature to 180º for 25 minutes to brown.