- For the filling
Turkey liver (cleaned)
- 1 tablespoon
- 80 grams
uncooked Ham (finely diced)
- 40 grams
White bread (finely diced)
- 1 bunch
aged Parsley (finely chopped)
Onion (finely chopped)
- 1 cup
For the stuffing: Cook turkey liver briefly in hot butter, then allow to cool.
Finely chop liver and mix with all stuffing ingredients and season with salt and pepper.
For the turkey: Rinse turkey and pat dry.
Season turkey inside and out with salt and pepper.
Spoon in stuffing. Secure opening with kitchen twine.
Tie together legs with kitchen twine.
Place turkey breast side up in a Dutch oven with hot clarified butter and cook about 20 minutes until golden brown. Turn breast side down, cover tightly and cook for 50 minutes on lowest heat.
Remove the lid, turn turkey, baste, cover and cook until turkey and stuffing reach proper internal temperature, about 40 minutes more.
Uncover and cook turkey for another 10 minutes. Remove turkey from pot, let rest for 20 minutes, then carve and serve.