STUFFED TURKEY
PRINTMATERIALS:
• 1 turkey
• 1 lemon (zest)
• 1 tblsp mustard
• 50 ml virgin olive oil
• 1 tsp oregano
• 5 tbsps cream cheese
• 1 tsp thyme
FOR THE STUFFING:
• 20 boiled and peeled chestnuts
• 2 onions
• 2 grated green apples
• 1 orange (zest and juice)
• 150 g Agrino Wild Rice
• 100 ml brandy
• 1 tsp ground coriander
• 1 tsp ground allspice
• 2 tbsps brown sugar
• 50 ml olive oil
• salt, pepper
METHOD OF PREPARATION:
Firstly we prepare the turkey stuffing. Finely chop the onions and sauté them in a pan with the olive oil. Add the grated apples and sauté them together with the onions. Add the orange juice, the zest, half the brandy, the sugar and the spices. Add salt and pepper and leave it to cook for about 10’ over medium heat. Finley chop the chestnuts and add them to the pan, along with the rice. Stir well and remove from heat.
Wash the turkey and dry it carefully. Mix the cream cheese with the mustard, olive oil, lemon zest, oregano and thyme.
Carefully lift the turkey skin at the belly and apply the mixture we just prepared, by hand, between the skin and the flesh.
We fill the turkey with the stuffing we prepared, place it on an oven tray and pour the rest of the brandy over it. We add a glass of warm water.
We bake the turkey in the oven at 200 ºC for about an hour and 40 minutes. After about 50 minutes we turn the turkey.
