- Dish Flat
- No
- for 10
- No
- 30 minutes
- 3 hours time
- Not specified
- Not specified
ingredients
1 turkey of 5 kg
2 tbsp. butter
2 tbsp. oil soup
1 celery stalk cut into small cubes
1 carrot cut into small cubes
1 chopped onion
2 cups of chicken broth
honey
Stuffing with bread and spices:
1 C. butter
2 tbsp. oil soup
offal (heart, liver and gizzard) finely chopped
3 garlic cloves, finely chopped
1 1/2 cup of cider
2 cups stale bread diced
2 eggs
1 cup of milk
1/2 orange, pitted, peeled, cut into small pieces
1/2 lemon, pitted, peeled, cut into small pieces
1/2 c. each of these herbs: thyme, rosemary, savory and marjoram
1 pinch of nutmeg
Grape sauce:
25g of butter
1/4 cup of flour
1 cup of cider
1/4 cup brown sugar (brown sugar)
6 garlic cloves finely chopped
Salt and pepper from the mill
500g of fresh green grapes
Steps
Step 1
To prepare the stuffing, heat the butter and oil in a skillet.
2nd step
Brown the offal, then add the garlic and half of the cider.
Step 3
In a large container, crumble bread, beat eggs and milk and pour over crumbs of bread.
Step 4
Add this mixture to the contents of the pan, as well as all the other ingredients of the stuffing, mix well.
Step 5
Stuff the turkey with this cooled preparation.
Step 6
In a roasting pan, sauté the turkey in the butter and oil.
Step 7
Add the vegetables and 1/2 cup of broth. Cover with aluminum foil and cook for about 3 hours in a hot oven. Water a few times during cooking.
Step 8
Discover the turkey 30 minutes before the end of cooking. For a beautiful gilding, brush the turkey several times with honey mixed with a little broth.
Step 9
Remove the turkey from the oven and keep warm.
Step 10
For the sauce, pass the cooking juices and pour into a saucepan with the rest of the broth, the butter (mixed butter and flour), the cider, the brown sugar, the garlic, the salt and the pepper.
Step 11
Simmer to obtain a creamy but light sauce.
Step 12
Wash the grapes, add them to the sauce, then continue cooking for 5 minutes.
Serve.
