Christmas dinner is always a good excuse to get fully into the kitchen and dedicate ourselves to preparing dishes that may be more complicated for the day -to -day menu. In this case, in recipes, we bring you another option to cook the traditional Christmas turkey. Review the list of ingredients and instructions and cook with us a rich turkey filled with salsa, a special recipe for Christmas that you cannot lose.
| 🚻 6 Diners | 🕘 8h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make turkey stuffed with sauce: |
| 1 turkey (9 kg approx.) 500 milliliters of oil 1 cup of cognac or Jerez 2 cups of wine. ½ bar of old bread 1 onion 2 chorizos 1 piece of serrano ham (250 gr approx.) |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make turkey stuffed with sauce:
1. Rinse the turkey inside and let it drain. Season the turkey inside and out and restrie with the wine everywhere. See repeating the process as long as the filling is prepared.
Trick: Ask the butcher to remove your neck but leave the skin and also leave you the gut.
2. Meanwhile, chop the bread and fry it until it is golden and crispy. Spray with Jerez and reserve. Apart, fry the onion in the same pan and when it is golden, mix with bread.
3. Continue stirring the rest of the ingredients of the filling, do it slightly with the sausage and ham and when you have it, integrate them into the bread mixture. Remember that everything must go finely chopped.
4. To end the filling of our turkey for Christmas, chop the eggs in small pieces and mix with everything we already have in the bowl.
5. Fill in the turkey with this preparation of meat and bread, tie the mules and clock it to ensure that nothing comes out during cooking. For the neck part it is also filled (to give good shape) and sew, closing it with the neck skin.
6. Place the stuffed turkey in a pavera or a large tray and spray with the oil. He puts himself at a high temperature to be browning little by little. If you can turn it around, so that the breast does not stick a little aluminum foil.
7. When golden is right (with the breast up) a medium onion is chopped and put in the oil. Then, when half an hour passes more or less, it passes through the minipimer the garlic, the parsley and a little of wine. Mince it and add the rest of the wine. Put this mixture above the turkey.
8. If the stuffed turkey is very golden, it can be covered with aluminum foil, but always, leaving it a little open so that it does not cook. Cooking the cooking for about 8 hours, the calculation is one hour of cooking per kilo. It is occasionally spraying with the juice.
9. When you are made, pass it to a serving tray. Pass the sauce through a strainer and when it is cold, take away a little fat. You can inject some butter into the breast so that it is more juicy.
10. This oven stuffed turkey with sauce is a very special dish that is only prepared for important occasions such as Christmas dinner. Always accompany it with a potato salad or the classic cabbage salad and enjoy family.
