The day before, wash and sprinkle the turkey with the lemon juice.
| 🚻 10 Diners | 🕘 4h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients for turkey stuffed with apples: |
| 1 turkey unit (4 kg.) Adobo: 2 units of lemon juice ½ small glass of oil 3 tablespoons of wine vinegar 2 tablespoons of English sauce dessert – wordester 2 laurel leaves 1 Branch of improvena 2 branches of thyme 1 teaspoon of black pepper 2 teaspoons of salt 1 glass of white wine ¼ glass of brandy | Filling: 100 grams of almonds 400 grams of seedless plum 15 grams of butter 2 units of onion 6 cloves of garlic 400 grams of pork minced meat 150 grams of chicken liver 1 teaspoon of black pepper 1 tablespoon of English sauce – wordester 2 branches of thyme 2 tablespoons of brandy 1 small glass of wine Moscatel 1 bunch of parsley 2 glasses of chicken broth 4 units of apple 100 grams of bread RELATED 1 PINK OF SAL SALSA: 2 glasses of chicken broth 1 glass of sweet wine 1 teaspoon of cornmeal ¼ teaspoon of black pepper |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients for turkey stuffed with apples:
2. Put the oil, vinegar and English sauce in a bowl, incorporate the laurel, the improvement, the thyme, the pepper and the salt.
3. Crush with the blender, pour the brandy and wine, mix.
4. Place the turkey in a source and spread the interior and outside with the marinade.
5. Cover with aluminum foil, refrigerate 12 hours and often bathe the marinade.
6. Peel and crush the almonds, cut the plums into rooms.
7. Boil plums with a little water for 3 minutes and reserve.
8. Peel and chop the onion, garlic, parsley and hygaditos.
9. Pelar, remove the heart and chop the apples in pieces.
10. melt the butter and fry the onion and garlic over low heat for 5 minutes.
11. Add the minced meat, hygaditos, parsley and salt and pepper.
12. Pour the wine, the brandy and two vessels of broth and cook 20 minutes, stirring continuously.
13. Add the almonds, plums and apples and cook ten minutes.
14. Add the breadcrumbs, remove and cook 5 more minutes.
15. Remove the turkey from the marinade and fill it with the previous mixture.
16. Sew the turkey and tie the legs so that it does not deform.
17. Water the turkey with the marinade, cover with aluminum foil and bake an hour.
18. Remove the aluminum foil and bake 40 more minutes, giving it with its own juice.
19. Remove the source turkey and eliminate excess salsa fat.
20. Take the remaining broth and scrape the bottom and walls with a spoon.
21. Cook 15 minutes, strain, add wine and flour dissolved in water or broth.
22. Bring to boil, remove and serve in a separate saucera.
