This stuffing for a Christmas turkey is a combination of inputs from many sources and also
some of our own ideas.
Ingredients
For a turkey of about 4 kg.
| quantity |
|
ingredient |
|
step |
| 100 g |
|
Lean pork |
|
1 |
| 30 ml |
|
Cognac |
|
1 |
| 60 g |
|
Pistachios |
|
2 |
| 70 g |
|
Almonds |
|
2 |
| 40 g |
|
Parsley |
|
2 |
| 15 g |
|
Chervil |
|
2 |
| Either 2 g |
|
Tarragon, dried |
|
2 |
| Or 10 g |
|
Tarragon, fresh |
|
2 |
| 60 g |
|
Lard or saindoux |
|
3 |
| 300 g |
|
Soggy white bread |
|
3 |
| 100 ml |
|
Water |
|
3 |
| 2 |
|
Eggs |
|
3 |
| 160 g |
|
Apples, diced |
|
4 |
| 300 g |
|
Onions, chopped |
|
4 |
|
|
| 120 g (4) |
|
Chicken livers |
|
5 |
| 10 g |
|
butter |
|
5 |
|
|
| 40 g |
|
Raisins |
|
6 |
|
|
| 20 g |
|
Garlic |
|
7 |
| 10 g |
|
Salt |
|
7 |
| 1 g |
|
Pepper |
|
7 |
Preparation
-
Chop the meat and fat finely if it isn't already chopped. Mix together with the cognac
and let stand. Don't clean the mincer if you've used one; it'll be needed again with
the same ingredients in step 3.
-
Chop the nuts and herbs finely.
-
Mix 50 ml water with the bread. Pass the meat mixture (1) through a mincer with the
lard and follow with the bread and eggs.
-
Chop the onions and apples into rough cubes between 3 mm and 6 mm on a side. Don't do
this any earlier, since they should be mixed in with the rest as soon as possible after
chopping.
-
Fry the chicken livers in butter until firm but not cooked through. Allow to cool and
chop into small cubes.
-
If the raisins are particularly big, chop them into smaller sizes to match the onions
and apples.
-
Mix all together with salt and pepper. Crush the garlic directly into the mixture. If
necessary, add water to make a homogenous paste. This works best in a mixer with a
kneading implement.
