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Stuffed Turkey recipe
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Stuffed Turkey is the king dish of the christmas table
Materials
1 large turkey as you
Potatoes at will, depending on who you are on the table
Juice of 3 oranges and 2 small lemons
Filling
1 / 2 kilo minced veal
Chestnuts
1 onion
Pine nuts
Performance
Prepare the filling first. Boil the chestnuts and clean. After cooking if put in cold water and leave for some time flake off very easily.
In a pot cooking onion with minced meat, put salt, pepper and leave to boil slightly with fluids.
Add to saucepan with the minced pine cones and chestnuts.
Wash and prepare the turkey for the fill.
Clean the potatoes but do not cut into small pieces. Better to be moderate and whole.
Fill the turkey and ravoume not go to the stuffing. Keep aside the filling will perissepsei to serve at the table.
The Place in a large pan in the middle and the butter. Place potatoes around the turkey after the first salting.
Add the turkey with the juice from the oranges and lemons. Caution: do not put any water. But you can add juice (in proportion more oranges than lemons).
The preheated oven at 170 degrees and put the sheet. Allow the turkey to cook in the can for 1.30 hours and rodokokkinisei.
After lowering to 50 degrees. Jumping a cloth in broth, cover the turkey with it and let it cook on low. Not to forget the cloth jumping in broth when dry and cover the turkey and the turkey perichynoume to the broth. In the end to uncover red.
The secret recipe is the juice without water, which gives color to the potatoes and red several hours Siganos fire needed to be cooked the turkey, which is very tasty and juicy. The time needed is depending on the size of bird. It takes at least 5 hours but you will see from potatoes and gouge the bird with a fork. |
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