Fruit-Stuffed Turkey is a tasty and colorful dish, perfect for celebrating the Christmas holidays. The sweet flavor of dried prunes and apples pairs perfectly with the soft texture of chestnuts and the crunch of walnut kernels. The lean bacon gives a delicate smoky aroma, while the herbs, such as sage and rosemary, add a touch of freshness. The result is a succulent and inviting dish that will leave everyone impressed.
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Put the prunes in warm water to rehydrate them.
Remove the chestnut shells, boil them for 10 minutes in salted water, drain them, peel them and transfer them to a saucepan where they will finish cooking covered with milk.
When the chestnuts have absorbed all the liquid, add the drained prunes, the apples cut into slices, the well-cleaned and chopped walnut kernels; mix the mixture and add the bacon cut roughly.
Mix again and moisten the mixture with the brandy.
Put the stuffing into the turkey (which you will have previously cleaned well and prepared for cooking), sew up the opening and place the turkey in a large casserole dish, pour the melted butter over it, add the herbs, season with salt and pepper.
Place in a hot oven at 180 degrees for about 3 hours, basting it often during cooking with its juices.
Kitchen Twine
Brush
Cutting Board
Store the fruit-stuffed turkey in the refrigerator, wrapped in cling film or in an airtight container, for up to 3 days.
This recipe is traditional during the Christmas period.
Italia
| Energy (kcal) | 143.29 |
| Carbohydrates (g) | 5.66 |
| of which Sugars (g) | 4.16 |
| Fat (g) | 5.15 |
| of which Saturates (g) | 1.69 |
| Protein (g) | 17.96 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.06 |
