Christmas Turkey Stuffed With Cognac
Difficulty: Hard 1 farm turkey (11 lb. size)
18 ounces boneless pork loin
1 cup raisins
1 small glass cognac
10 chicken livers
1 bowl stale white bread crumbs
6 ounces milk
Salt, pepper, oil
2 slices York ham
2 pounds carrots
3 pounds broccoli
6 tablespoons butter
1 tablespoon sugar
- Wash the raisins; drain, combine them with the cognac and leave to soak. Soak the bread crumbs in the milk.
- Finely chop the onions, sauté them for a few minutes in a skillet in hot oil. Peel, core and dice the apples; add them to the onions and cook 5 minute more; set aside in a bowl.
- Chop the chicken livers and the liver from the turkey; sear in hot oil. Drain the raisins, reserving the cognac. Pour the cognac onto the livers. Once it boils, flambé it and let reduce by half.
- Finely chop the ham. Finely chop the pork; sear it in the pan; add to the apples the livers, pork, raisins, ham, bread crumbs and egg; season with salt and pepper.
- Stuff the turkey with this mixture. Tie up the opening. Brush the turkey with oil and place into a 220° C (425° F) oven for 40 minutes. Reduce the heat to 200° C (400° F). Add a few knobs of butter and baste frequently.
- Peel the carrots. Slice into rounds. Place into cold water and cook with the butter and sugar. Cut the broccoli into little florets; steam and then sauté in a little butter.
- To serve, place the turkey on a warmed serving platter, accompanied by the carrots and broccoli florets. Serve the degreased jus on the side.