Classical Christmas Turkey stuffing recipe for this holiday season
Classical Turkey stuffing Serves 6-8 people
1 3-4 kg turkey
700 grams minced beef
2 large onions, grated
1 cup of coffee oil
1 wineglass white wine
1 cinnamon twig
4-5 grains allspice
3-4 cloves
2 bay leaves
1 cup of coffee brandy
20 peeled chestnuts
2 tbsp pine nuts
2 tbsp dark raisins
1 tbsp golden raisins
Salt and pepper
For spreads turkey
4 tbsp butter
3 tbsp ketchup
1 tbsp honey
1 tbsp soy sauce
Salt and pepper
When you get to wash the turkey thoroughly with cold water, wipe and season on both externally and internally. Put in pan to cook and start preparing the filling.
In a large saucepan, heat the olive oil and saute the grated onion 2. Stir in the minced meat and continue to sauté stirring continuously.
Stir in pine nuts, black currants, with golden raisins and refined chestnuts. Put in a sprig of cinnamon, allspice, cloves and bay leaves. Stir well and continue to sauté until moschomyrisei place.
Add the white wine. Season to taste and allow the stuffing to cook for about 5-10 minutes. Stir in the brandy and let it get a good boil. Turn off heat and let the filling cool.
Prepare the turkey spreads. In a small brikaki heat to melt butter, put it in blenteraki with the ketchup, honey, salt and pepper. The beat well until it becomes a homogeneous mixture. You put in a bowl.
You are about to fill the turkey. The filling is your cold now. With a large spoon, fill the belly of the turkey filling pressing well be stacked inside.
Finally when you finish filling you have 2 solutions or to sew the stomach with a needle and strong thread or bored to plug the pinhole with an apple which will give aroma. Then the mixture you have prepared for the smear spreads throughout the turkey carefully.
Cover the pan with a foil and put the turkey in the oven to 180 degrees and begin baking. Remember that a turkey about 3-4 pounds wants firing about 3-3 ½ hours. So leave the turkey to marinate for at least 1 ½ hours. Then remove the foil, Slop on the remaining mixture and continue cooking for another 1 ½ hours until turkey is browned on all sides.
When finished cooking you close the oven, open the door and keep warm in until serving. Serve on a platter all the trim to the table after first empty the filling into a large bowl. In a second, smaller bowl, put the sauce left in pan.
Note. The roasted turkey in pan pour 1-2 cups of white wine or vegetable broth. This will cook the vapors of broth or wine will be tasty. |
