What's a Christmas without a good stuffed turkey? Every year, for Christmas Day, I am in charge of making this fantastic typical dish that everyone likes at home. looks great on the table and is the ideal main course for after starters and appetizers. If we also accompany it with some roasted potatoes, success is guaranteed.

There are many stuffed turkey recipes, but today I want to detail mine in particular, which has brought me so much success year after year. From the grandmother to the smallest in the house they will suck their fingers with a plate that, although it seems otherwise, It does not require laborious preparation and it is not expensive at all.

Christmas special stuffed turkey

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The Stuffed Turkey recipe always triumphs at Christmas and the one we propose today is unbeatable

Ángela

Kitchen: cuisine
Recipe type: holidays and special days
Rations: 15

Total time:

Ingredients

A boneless turkey of a suitable size depending on the number of diners.
Fresh pork sausages
Prunes
Dried peaches
Pinions
Nuts
Egg
Onion
Leek
A glass of sherry
Lard
Sal Island

Preparation

It does not matter if for this recipe we choose turkey, or chicken, cheaper and smaller in the event that there are few diners, but it will be important that it is boneless. Maybe they want to prepare it for us at the chicken shop. If not, I have found it in Mercadona in recent years and I suppose that other supermarkets will offer it boneless during these holidays.
Once we have the turkey, well washed, empty and salty inside, we will proceed to make the filling. To do this, we will extract the meat from the sausages and mix it in a bowl together with an egg to give it more juiciness. Add the nuts to the mixture and stir well so that they are evenly distributed. Once ready, we will carefully stuff the turkey with the help of a spoon and then sew the opening with a little needle and normal thread.
We will then chop a good dose of onion, enough to make a bed that covers the entire bottom of the baking dish on which we will place the turkey. We will also add leek cut in juliana. Water with a glass of sherry, a little water, salt the turkey on the outside and place a few small balls of lard on top so that it browns better.
At this point we will preheat the oven to 150-170º and introduce the turkey. As a general rule, it will need 1/2 hour in the oven for every 1/2 kilo of weight, but we should be aware if it runs out of sauce to add more water, as well as that it is not toasted prematurely on the part above. This can be alleviated by placing a piece of aluminum foil on top, if it looks very toasted, but without wrapping the turkey so that it breathes and does not cook.
When it's ready, all we need to do is give the sauce a beat with a blender and have a good time. As it is boneless, it will be very easy for us to cut it, we will cut it into slices that we will place on a platter and water with the sauce before presenting. When cut, the diner will appreciate the different nuances that the sweet and sour filling gives it.

Recetín

Christmas special stuffed turkey