Roasted turkey with pumpkin and hazelnuts

Submitted by enr on 18 Dec 2007
1 young turkey
1 kg cleaned pumpkin
2 cup rice
1 cup hazelnuts
2 cup milk
1 cup cream
100 g sugar
2 tbsp flour
120 g butter
500 ml red wine
flour for rolling
fat frying
The washed turkey is placed in a large saucepan, pour the wine, diluted with water and boil until almost. Half of the pumpkin is cut into pieces that add salt, roll in flour and fry in a little butter. The rice is cooked, drain and mix with fried pumpkin. Add sugar and salt and 4 tbsp chopped hazelnuts. Polusvarenata turkey rub with salt inside and out, smeared with some of the cream, filled with rice stuffing and stitched with strong white thread. Put it in the appropriate tray, and around ranks remained sliced ​​pumpkin, sprinkle with a little sugar and pour the remaining cream. The dish is baked in a preheated oven from time to time be watered with a breakaway sauce. fry flour in the butter until creamy and carefully diluted with warm milk. The sauce is seasoned with salt and pepper to taste, mix with remaining chopped hazelnuts and boil on medium heat to thicken, stirring. ready turkey is removed from the oven and released from the strings. Divide into portions and garnish with rice stuffing and baked pumpkin and pour the hazelnut sauce.
Very difficult
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18 Dec 2007
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