Spanish Style Festive Turkey
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 young Turkey (approx. 7-8 pounds)
- 7 cups day-old white bread (crusts cut off, diced)
- 1 onion (diced)
- 1 cup Sour cherry (jar)
- ¼ cup melted butter
- 1 lemon (halved, zest grated)
- 1 handful fresh parsley (chopped)
- 1 ¼ cups cooked Chestnuts (chopped)
- 2 eggs
- ⅜ cup cream
- ⅔ cup soft butter
- 2 sprigs thyme (leaves removed)
- For the gravy
- ⅞ cup Veal stock
- ⅞ cup chicken stock
- ¼ cup Cranberry sauce
- ⅞ cup cream
- ground cinnamon
- For the Brussels
- 6 ½ cups Brussels sprouts (scored on the base)
- 2 Tbsps butter
- Nutmeg
Preparation steps
1.
Heat the oven to 350°F and grease a roasting tin with some of the butter.
2.
Season the turkey inside and out with salt and ground black pepper.
3.
Place the bread, onion and cherries in a bowl. Stir in the butter, lemon zest, parsley and the chestnuts and season with salt and ground black pepper.
4.
Place half of the stuffing mixture into a baking dish to serve as a side dish and add the eggs and the cream to the rest and mix well. Stuff into the turkey along with the lemon and tie the kegs closed with kitchen twine.
5.
Place the turkey, breast side up, in the prepared roasting tin and cover with a damp cloth. Roast at the bottom of the oven for 2 - 2.5 hours, basting occasionally with the remaining butter and some water if necessary. Remove the cloth for the final 45 minutes and add the stuffing to the baking dish.
6.
To make the gravy, place the two stocks, cranberry sauce and the cream in a pot and simmer until thick (add a little cornflour to bind if necessary). Season with salt, ground black pepper and cinnamon.
7.
Cook the Brussels in salt water for 8-10 minutes. Drain and swirl in the hot butter, season with salt and nutmeg.
8.
Remove the turkey and the stuffing from the oven and arrange on a platter. Garnish with the thyme leaves and transfer the baked stuffing to a bowl. Serve with the Brussels and the gravy.
