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

Difficulty: Medium
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

• Salt

• Pepper

• Aluminum foil


Step 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.