Roast turkey with fruit stuffing is a traditional dish perfect for special occasions. The fruit stuffing, with renette apples, pitted prunes, and walnut kernels, gives the turkey a sweet and aromatic flavor. The turkey meat, polished with melted butter and extra virgin olive oil, is tender and juicy. The slow cooking in the oven allows the flavors to blend perfectly. This dish is native to Northern Italy and is a delight for the palate.
Wash the plums, place them in a cup, and cover them with hot water, letting them sit for a few hours until they soften and swell.
Peel the apples, cut them into small cubes, and sprinkle them with lemon juice to prevent browning.
Cut the stale bread into small cubes, place them in a bowl, sprinkle with melted butter and mix well.
Add the apple cubes, chopped plums, chopped walnuts, a generous grind of pepper, a heaping teaspoon of salt, and mix carefully to evenly distribute the ingredients.
Flame the turkey and empty it.
Clean the skin of any feathers and wash it under running water, then dry it internally by patting it with kitchen paper.
Season the inside of the turkey with salt and pepper and fill it with the prepared stuffing.
Sew the openings of the turkey with a large needle and strong white thread, then tie the thighs and wings so that they adhere closely to the body.
Prepare a fine chop with green pepper, the leaves from a sprig of rosemary, five or six leaves of sage, and a teaspoon of thyme.
Brush the entire turkey with oil and adhere the prepared chop to cover the skin.
Place it in a large baking tray, preferably with a roasting rack, and put it in the previously heated oven at 180 degrees.
After the first half hour, cover the breast with a sheet of aluminum foil, which you will remove during the last hour of cooking.
The turkey should remain in the oven for about three and a half hours: during this time you should baste it often with the sauce that forms in the tray.
Non-stick pan
Kitchen twine
Basting brush
Italia
| Energy (kcal) | 137.42 |
| Carbohydrates (g) | 5.05 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 4.69 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 18.97 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.07 |
