Stuffed Turkey with Fruit is a tasty and colorful dish, perfect for celebrating the Christmas holidays. The sweet flavor of prunes and apples pairs perfectly with the soft consistency of chestnuts and the crunchiness of walnut halves. The lean bacon gives a delicate smoky aroma, while herbs such as sage and rosemary add a touch of freshness. The result is a succulent and inviting dish that will leave everyone speechless.
Soak the prunes in warm water to rehydrate them
Peel the chestnuts and boil them for 10 minutes in salted water, drain them, peel them, and transfer them to a saucepan where they will finish cooking covered in milk
When the chestnuts have absorbed all the liquid, add the drained prunes, the sliced apples, the well-cleaned and chopped walnut halves; mix the mixture and add the coarsely chopped bacon
Mix again and moisten the obtained filling with brandy
Stuff the turkey (which you will have cleaned and prepared for cooking) with the filling, sew up the opening, and place the turkey in a large saucepan; pour melted butter over it, add the herbs, salt, and pepper
Place in a hot oven at 180 degrees for about 3 hours, basting it often during cooking with its juices
Cooking Twine
Basting Brush
Cutting Board
Store the stuffed turkey with fruit in the refrigerator, wrapped in plastic wrap or in an airtight container, for a maximum of 3 days.
This recipe is traditional during the Christmas season.
Italy
| Energy (kcal) | 143.29 |
| Carbohydrates (g) | 5.66 |
| of which Sugars (g) | 4.16 |
| Fat (g) | 5.15 |
| of which Saturates (g) | 1.69 |
| Protein (g) | 17.96 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.06 |
