Turkey stuffed with peanut and vegetable garnish

Submitted by enr on 11 Dec 2005
1 turkey about 4-4.5 kg
400 g liver turkey or chicken
300 g peeled roasted peanuts
2 slices of dry white bread
2 eggs
200 ml olive oil
20 large fresh mushrooms
2 onions
1 kg turnip
1 tbsp flour
125 g butter
1 liter chicken broth
200 g rice
1 cup (200 ml) wine
30 g breadcrumbs
2 tsp dried tarragon
Half of the finely chopped onion and fry the livers in some olive oil and minced meat with a meat grinder with the bread, whose sheet is removed in advance, soaked in a little milk or water. Add estragonat, salt and pepper to taste, chopped peanuts and beaten eggs. The mixture was stirred well. Washed and dried turkey is filled with this stuffing, sew is rubbed with salt and put in the appropriate tray. Watered with melted butter and bake for 2-3 hours in a moderate oven, occasionally watered with saliva. Finished turkey is removed and the cooking sauce mixed with wine, put it to boil, strain and cool. Excess fat was removed, the sauce was reheated, transferred to a sauce-boat and kept warm. Cleaning and washing dries turnips and cut into thin oblong pieces that are rolled in breadcrumbs, fry in part of oil, pour half of the broth and sauté until soft. Boil the rice in remaining broth and cleaned and sliced ​​mushrooms and second onion sauté in remaining olive oil. The turkey is released from the strings, is distributed in portions, put it in a serving plate and serve garnished with peanut stuffing, turnip, rice and mushrooms. The sauce is served separately.
Very difficult
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11 Dec 2005