In advance, preferably the previous day, is cleaned, rubs with limòn and washed the turkey.
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| Ingredients to make turkey stuffed with chestnuts, chicken and almond liver: |
| Ingredients for the marinade 1 turkey of 6 to 7 kilos 2 or 3 lemons parties in two 1/4 cup of oil 1 cup crushed onion 3 tablespoons of wine vinegar 3 tablespoons of English sauce wordestershire 2 laurel leaves 1 tablespoon of pepper, ground 4 shine shields or a teaspoon if it is dry dry, 4 tablespoons of salt 1 cup of white wine, dry 4 tablespoons of cognac ingredients for the consomè 3 cups of Agua El Pescuezo, the tips of the wings 1/2 garlic porro 1 stem of cèlery 3 whole grains of black pepper ingredients for the filling. 125 grams of peeled almonds and minced 175 grams of butter some some 12 tablespoons 1.1/2 cup, from chopped onion 8 garlic clove 1/2 tablespoon of English sauce Worcestershire 3 shine shields or 3/4 teaspoon if dry, ground 100 grams of lean flesh of pig, moli do 150 grams of chicken, clean and minced 3/4 cup of white wine, dry 1/4 cup of cognac 2 tablespoons of minced parsley 1/2 cup of turkey, chicken or meat meat meat 1 cup of gross canned 1/2 cup of dry bread, ground ingredients for sauce. The pulp of an apple 1 cup of water |
Ingredients to make turkey stuffed with chestnuts, chicken and almond liver:
2. Bièn is left.
3. An marinade is prepared jointly by a few seconds and in a crusher the oil, onion, vinegar, English sauce, bay leaf, pepper, thyme, improveana and salt.
4. Then the wine and cognac are mixed.
5. The turkey is put on a large or pavera tray and rubs inside and externally with the marinade.
6. It is covered with aluminum foil and left in the fridge several hours until preparing it, bathing it from time to time with the marinade.
7. COSOME PREPARATION: Meanwhile in a pot, the ingredients for the preparation of the consomè are put on the fire.
8. It takes a boil, puts on medium heat and is boiled covered, for about 60 minutes.
9. Stroke and get apart.
10. It can also be used in the indicated amounts of chicken or meat consommé.
11. Fill preparation: Almonds are put in a pot on the fire with water that covers them.
12. It takes a boil and cooked 1 minute.
13. They withdraw from heat, sneak, peel and sting small.
14. They get apart.
15. In a past pot or in a cauldron you put the butter to melt.
16. The onion, garlic, onions and cèlery are added and they cook until tiring, about 7 minutes.
17. Wine and cognac, parsley and consommer are added.
18. It takes a boil and cooked to dry a little, about 7 minutes.
19. Salt, pepper, English sauce, thyme, ground pig, chicken boys are added and cooks for about 10 more minutes.
20. Wine and cognac, parsley and consommer are added.
21. It takes a boil and cooks until drying a little, about 15 minutes.
22. Almonds, chestnut puree and ground bread are added, is stirred, and cooks about 3 more minutes.
23. Final preparation of the turkey: the oven is preheat at 400 degrees.
24. The marinade turkey is cleaned.
25. It is filled by both ends with the filling already cold.
26. It must be lazy, not too full.
27. It sews or puts foil caps for both openings.
28. The legs and wings are tied to keep them attached to the turkeys body.
29. He puts the breast down on a baking tray.
30. It is covered with aluminum foil.
31. The tray gets in the oven and bakes by 1.1/2 hour.
32. The oven container is removed, turns the turkey on one of its sides, the turkey bathes with the sauce and baked for 30 minutes.
33. The same is proceeded with the other side and with the breast, every time baking 30 minutes.
34. Every time you must bathe with the sauce.
35. In total it is baked for 3 hours.
36. Salsa preparation: The liquid obtained when the turkey bakes, the excess fat is eliminated.
37. It sneaks through a wire strainer, squeezing the snakes against the walls of the strainer, with a wooden spoon or spoon and this sauce is set aside.
38. In a small pot, the apple pulp and the cup of water are put.
39. It takes a boil and cooks until softened, about 10 minutes.
40. The apple is passed with the water to the container of a crusher, it crushes well and adds to the sauce that is apart.
41. If necessary you can add turkey or chicken consomè.
42. If necessary, seasoning with salt and pepper is rectified. He takes a boil, cooks 3 minutes.
43. The turkey is cut into thin slices and served with the sauce separately.
