Christmas Turkey Recipe - Los Sabores de México y el mundo
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Christmas Turkey Recipe

by Sabores de México

This is one of the most delicious recipes to celebrate Christmas and the New Year. The truth is that I can not remember where I found this recipe, but without a doubt, it has been one of my greatest successes. I recommend that you use a good turkey that comes from a good farm because otherwise the meat can be very hard. I know you will enjoy this Christmas Turkey as much as we do for your parties.

INGREDIENTS

  • 1 Turkey (8-9 kilos)
  • 1/2 cup oil
  • 50 grs. butter
  • 300 grs. Bacon, chopped
  • 2 cups onion, finely diced
  • 1 cup carrot, peeled and diced
  • 8 chicken livers, chopped
  • 1/2 kilo ground veal
  • 1/2 kilo ground beef
  • 1 kilo ground pork
  • 2 cups ham, chopped
  • 3 cups tomato puree
  • 1 1/2 cups almonds, toasted and chopped
  • 2 cups raisins without seeds
  • 2 1/2 cups banana peeled and chopped
  • 1 cup chopped olives
  • 2 cups white bread diced and fried
  • 1 cup whole oats
  • 10 eggs
  • 1 cup white wine
  • 3 carrots peeled and cut long-wise
  • 1 large onion, cut in four
  • 3 celery stalks
  • Salt, pepper and nutmeg to taste

To garish:

  • 6 cooked, peeled and sliced ​​beets
  • 1 bunch of clean chinese parsley
  • 6 sliced ​​oranges

INSTRUCTIONS

Filling:

Heat oil and fry the bacon with the onion until they are crisp; add the chopped livers and fry for 2 minutes; add the ground meats, stir well and season with salt and pepper to taste. Continue frying for 15 minutes and integrate the rest of the ingredients, except eggs, wine, carrot, onion and celery. Let cook very well over low heat until the meat is soft, remove from heat and let cool.
Lightly beat the eggs and integrate with the filling, add wine, stir well.

Turkey:

Preheat oven to 220º C

Fill the turkey and stitch the opening with needle and kitchen thread. Place in deep baking tray, spread it with butter and sprinkle salt and pepper. Pour 2 cups of water or chicken broth in the tray and add the carrots, celery and onion.
Cover with aluminum foil, place in a preheated oven, cook for 8 to 10 hours, sprinkle it every 30 minutes with cold water. Bathe with its own juice to make it brown, uncover it to brown.

Remove from oven and let stand for 20 minutes. Place in a turkey bowl and garnish on center, with beet flowers, orange slices and sprigs of Chinese parsley. Accompany it with remaining juice.

This post is also available in: Español

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