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STUFFED TURKEY




STUFFED TURKEY,the most famous food for christhas days.


STUFFED TURKEY:

STUFFED TURKEY

Materials


1 turkey 4.5 kg

1 / 4 cup lemon juice

1 / 2 cup orange juice

1 / 2 cup butter purified

salt

pepper

For the filling

6 tablespoons butter

turkey giblets

1 / 4 kg minced beef

1 / 4 kilo minced pork

1 / 4 cup rice Carolina

200 gr. boiled or roasted chestnuts into small pieces

1 / 4 cup pine nuts

1 / 4 cup raisins (optional)

2 tablespoons brandy (optional)

1 cup chicken broth or meat

garnish for turkey

1 / 2 pound chestnuts

1 / 2 pound dried prunes

1 / 2 pound dried apricots

3 large quinces or 4 large green apples

4 cups meat stock

9 tablespoons butter

9 tablespoons olive oil

3 tablespoons sugar Baking time: Depending on the weight of the turkey.


Performance
Remove the turkey giblets, wash well inside and out and let it drain. Melt butter and mix it with lemon juice and orange juice. Spread and rub the turkey with a little of the mixture. Sprinkle the belly and open the chest with salt and pepper.
Prepare the filling: Wash and cut into small pieces of turkey offal. Put the butter in a saucepan, heat it to high heat, pour in the offal, minced meat, onion and saute good. Pour the rice, chestnuts, pine nuts, brandy, salt and pepper. Finally, check and stir the chicken broth. Download the mixture from the heat and allow to cool slightly. Take as needed and fill the first turkey breast. Turn the skin of the neck to the back and sew the skin back. Slightly a-wings, turn them to the back, fold and seal the edges down the back. So form a basis to stand a better turkey on the grill. Fill the rest of the filling opening of the abdomen and stitch it. Do fillings turkey. Leave some space, because the stuffing to baking will rise. Tie and fasten well the legs to tail. Put the turkey on a rack in a pan with the breast upwards. Pour some water into the pan, taking care not to go without water as baked turkey. Make a foil hat and cover the turkey so as to cover the chest and legs and left uncovered side of the bird. Put in oven 160 degrees Celsius, and allow to bake so many hours, what is the weight of. The last time, upload the oven temperature to 200 degrees Celsius. During baking, open from time to time the oven and smear the turkey with the remaining juice mixture and lemon-orange butter, using a long brush. So the skin of it will pop and get a smooth, glossy, ruby color. Before you remove it from the oven, if the color does not satisfy you, remove the foil and bake, 15 'still unmet.
You can cook the stuffing in the casserole. So, saves the trouble of filling and sewing the turkey. After you saute the minced offal and onions, pour the meat stock, cover and simmer 10 minutes. Pour the rice, cover and continue cooking 20 minutes, until rice is tender. Pour and stir the remaining ingredients and download from the heat. Add if desired, cinnamon.

decoeating sauce: Scratch the chestnuts and boil in water to cover me for 15 '. Take them little by little from the hot water and clean. Put in a saucepan with one cup of meat broth, two tablespoons of butter and two tablespoons of oil. Allow to simmer until the fat left. Salt light. Otherwise, after the first boil, in a broth of meat, drain well and saute in the butter mixed with oil.

2. Place prunes in a bowl of meat broth and let it rise a few hours. Remove the seeds carefully. Put in a saucepan two tablespoonfuls of oil, pour the plums and saute them in high heat, stirring 10'-15 '.

Place apricots in a saucepan with one cup of meat broth, two tablespoons of butter and two tablespoons of oil. Simmer them, until they left with the fat.

Wash and scrub the clams well, to go all the fluff and polish the skin. Cut into ogdooa and remove the seeds. Put in a saucepan with a cup of meat broth, 3 tablespoons butter 3 tablespoons olive oil and a pinch of salt. Allow to simmer until they become only the fat. To finish, sprinkle them with a little nutmeg, allspice and a little sugar. Stir until sugar to melt and karamelothoun the clams.
Put the turkey on a large platter and garnish it with chestnuts, prunes, apricots and quinces
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