Thanksgiving Stuffed Turkey
Thanksgiving Stuffed Turkey
Ingredients
For the turkey
1 whole turkey (we recommend that you buy boneless, so it will be easier when filling)
A cup of melted butter
Half cup of apple cider
3 tablespoons chopped fresh sage
Salt to taste
Pepper to taste Andean Traditions
Three apples
Flange Thread
For the filling
Three tablespoons of El Conquistador olive oil
A cup and a half of minced pork
A cup and a half of minced beef
Three finely chopped carrots
Three finely chopped celery
A can of cranberry sauce or you can use the peach can syrup Andean Traditions
4 tablespoons balsamic vinegar
Two finely chopped onions
1 cup chopped walnuts
Three finely chopped apples
1 cup apple cider
Salt to taste
Pepper Andean Traditions to taste
For garnish
Yellow Potato Andean Traditions
Salt to taste
A can of sweet corn Andean Traditions
JP products in this recipe
Preparation
For the turkey: The first thing to do is preheat the oven to 428 degrees Fahrenheit.
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Mix the butter with the fresh sage and add salt, pepper and apple cider, bathe the whole turkey with the butter, including the part between the breast and the wings.
Cut the apples into 6 parts and remove the core, fill the turkey with the apple pieces, salt and pepper Andean Traditions, With the bridle thread, we tie the thighs together to close the cavity of the turkey. We put the turkey on a rack that is inside a baking dish.
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Cover the turkey breast with 3 or 4 layers of aluminum foil, previously buttered, remove the layers of aluminum foil an hour before the end of cooking so that the breast is crispy and well browned. We take the turkey out of the oven and place it on a slightly covered plate to keep it warm. While the turkey is resting, we prepare the traditional stuffing that can be served separately.
For the filling: Heat the El Conquistador olive oil and fry the onion over medium heat until soft and transparent, add the celery and carrots and sauté until they are soft and begin to stick to the pan, add the balsamic vinegar and remove everything from the pan so that the vinegar is absorbed.
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We mix the chopped apple and fry over medium high heat, we include salt and pepper in the mixture.
Pour the cider and let it absorb halfway. Once it has been consumed, we add the can of red cranberry sauce, or the syrup of the Andean Traditions peaches, turn off the heat and mix everything with the nuts and put it in a baking dish.
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If the mixture seems too dry you can add some water or apple cider. Bake the filling at 392º Fahrenheit for 20 minutes covered with aluminum foil.
Uncover and bake for 10 more minutes to toast the top. When removing it, the filling has to be more dry than wet.
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We can accompany the above with a garnish of mashed potatoes, accompanied by sweet corn Andean Traditions, this combination is delicious!
Remember! For every kilo that the turkey weighs, you should bake it for half an hour; like this: A 9-kilo turkey should be baked for 5 and a half hours.
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