If you are one of those who maintain the traditions at Christmas, you should already be thinking about how to stuff the turkey on Christmas Eve. We propose a recipe that includes chorizo, ham and a few other ingredients that make this farce very tasty and succulent. Also be guided by the instructions for preparing and roasting the turkey so that it comes out juicy and well done.

Turkey stuffed with chorizo mince

Print recipe

If you feel like cooking something different and very tasty, this Turkey stuffed with chorizo mincemeat will surprise you.

Ángela

Kitchen: cuisine
Recipe type: meat

Total time:

Ingredients

1 turkey clean of entrails and feathers
2 sweet onions
1 head of garlic
1 glass of brandy or cognac
2 glasses of white wine
1/2 loaf of bread from the day before
1-2 sausages (depending on size)
250 gr. from serrano ham to taquitos
1 can of green olives
4 hard-boiled eggs
a glass of sweet or fragrant wine
oil
pepper
shawl

Preparation

Once the turkey is clean and dry, season it inside and out. We also bathe it with wine. A trick that works very well with roasted meats is to inject the entire piece with the wine or a little broth with a syringe, making several punctures.
While the turkey rests, we prepare the filling. Cut the bread into small pieces and fry them in oil until lightly browned. Crush the bread in a little bit and sprinkle it with a glass of sweet wine. We booked.
Cut one of the onions into julienne strips very thin and fry it in oil until golden and tender. We add it to the bread.
Sauté the chopped chorizo a bit in the same onion oil and at the last moment add the ham, also chopped. Add this hash to the bread and onion dough.
Chop the boiled eggs and the olives, separately, and add them to the filling as well. Season the farce a little with salt and pepper and introduce it into the turkey, squeezing well and making sure that it does not come out when closing it. We tie the turkey well at both ends with thread. We can cover it with pieces of lemon or onion.
We put a good amount of oil in a saucepan and brown the turkey over medium heat on both sides. This process allows us to seal the meat so that it does not lose juices later in the oven.
We transfer the turkey with these juices to a baking dish, we also add the unpeeled garlic and the quartered onion. We bake the turkey at about 180-200 degrees for a couple of hours. We will add wine and cognac so that it does not dry out. For the first hour it is best to cover the pan with aluminum foil so that the turkey cooks well without browning too much. Then, we remove the paper so that the turkey is toasted and crispy on the outside. In any case, it is good to keep an eye on the turkey to regulate the temperature of the oven and water the bird with cognac and/or wine and its own cooking juices. We can also put a bowl of water at the base of the oven to create humidity.
When the turkey is ready, we carve it, serve with the stuffing and sauce with the cooking juices, which we can grind with the onion and strain.

Image: Mirror

Recetín

Turkey stuffed with chorizo mince