Roast turkey with fruit stuffing is a traditional dish perfect for special occasions. The fruit stuffing, with renette apples, dried prunes, and walnut halves, gives the turkey a sweet and aromatic flavor. The turkey meat, brushed with melted butter and extra virgin olive oil, is tender and succulent. The slow baking in the oven allows the flavors to blend perfectly. This dish originates from Northern Italy and is a delight for the palate.
Wash the prunes, place them in a bowl, 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 it in a bowl, sprinkle it with melted butter and mix well.
Add the apple cubes, chopped prunes, chopped walnuts, a generous grind of pepper, a heaping teaspoon of salt and mix carefully to distribute the ingredients well.
Flambé the turkey and empty it.
Remove any feathers from the skin and wash it thoroughly under running water, then dry it inside by dabbing it with paper towels.
Season the inside of the turkey with salt and pepper, and fill it with the prepared stuffing.
Sew up the two openings of the bird with a large needle and strong white thread, then tie the thighs and wings so they stay close to the body.
Prepare a fine chop with the green pepper, the leaves from a sprig of rosemary, five or six sage leaves, and a teaspoon of thyme.
Brush the entire turkey with oil and press the prepared chop onto it to cover the whole skin.
Place it in a large roasting pan, preferably with an internal rack, and put it in the preheated 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.
Non-Stick Pan
Kitchen Twine
Brush
Italy
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 pan.
| Energy (kcal) | 321.09 |
| Carbohydrates (g) | 31.75 |
| of which Sugars (g) | 13.46 |
| Fat (g) | 19.75 |
| of which Saturates (g) | 7.23 |
| Protein (g) | 4.77 |
| Fiber (g) | 2.72 |
