ingredients

1 turkey of 3 kg emptied

1 cubic broth

2 tbsp. oil soup

Salt pepper

Stuffing :

400 g turkey fillet

1 C. coffee mix 4 spices

75 g pine nuts

3 dried or half dried figs

75 g raisins

75 g dried apricots

100 g dry gingerbread

2 eggs

5 cl of cognac

Preheat your oven to 200 ° C

For honey figs:

12 figs

6 tablespoons of honey

180 g softened butter

Cinnamon

Steps

Step 1

Preparation of the stuffing:

Cut the figs and apricots into thin slices. Put them to inflate with the grapes in a bowl of hot water with cognac.

Cut the dry gingerbread into small cubes. Soak it in the rest of the cognac.

In a large container, put the turkey fillet previously chopped. Add the figs, the grapes, the drained apricots, the pine nuts, the dices of gingerbread, two eggs, the mixture 4 spices. Mix until you get a homogeneous stuffing.

Adjust seasoning.

Slip this stuffing into the turkey. Grind the opening of the turkey.

Brush the turkey with a mixture of melted butter and oil. Cover with aluminum foil. Cook for 1 hour at 200 ° C (th 6-7). ½ hour before the end of cooking, remove the aluminum foil. Regularly sprinkle the turkey with the cooking juices.

Serve with honey figs.

2nd step

Preparation of honey figs:

Preheat the oven on th 7.

Crush the butter with a fork. Stir in honey and cinnamon.

Slice the figs in 4 until halfway up. Arrange in a gratin dish. Coat with honey butter. Bake and cook for 5 minutes. Sprinkle regularly with the cooking juices.

Divide the figs over the plates and top with the juice of the gratin dish.