During the month of November, turkey becomes one of the main ingredients in all holiday meals, not only during Thanksgiving in the United States, but also in the festivities that, regardless of culture or religion, are celebrated during December in the Western Hemisphere.
From azureazure.com we propose today a touch of originality when preparing these delicious meals, by suggesting three delicious recipes, from France, Italy and Morocco, countries with a great gastronomic tradition, with which you will surprise your guests
Learn more about these recipes below:
FRANCE
Turkey stuffed with dried figs and foie gras
Ingredients: 1 turkey of 5-6 lbs, 20 small French onions, 20 dried figs, half a liter of beef broth, half a liter of white wine, 150 grams of duck foie gras, 250 grams of butter, 4 cloves of garlic, 6 slices of fresh bacon, a glass of milk, two spoons of breadcrumbs, 1 sprig of parsley and salt to taste.
Preparation: In a bowl, marinate the figs in white wine for 12 hours. Crumble the foie gras, chop half the onions and cut fresh bacon into strips and put everything together into a pan with butter. Once ready, add milk and bread crumbs to the mixture until it creates a soft dough, which will be used as turkey stuffing. After the stuffing is put into the the turkey, sew it shut so that the filling does not come out. From there place pieces of foie gras and butter between the skin and the meat of the turkey, mixed with chopped parsley. Afterwards, the turkey is placed in the oven at medium temperature for 1 and 1/2 hours, at which time it is then removed from the oven and the rest of the French onions are added. Put the turkey back into the oven to bake for another hour and a half. After that, once the turkey is taken out of the oven, extract the excess juice in the pan and put it into a separate frying pan with the beef broth and figs, letting the mixture reduce over time. Once that is complete serve the turkey in a dish of your choice accompanied by extra french onions and sauce for extra taste.
ITALY
Turkey with Coppa, plums, apples and chestnuts
Ingredients: 1 turkey of 4-5 lbs, 200 grams of smoked bacon, 150 grams of slices of Coppa (typical Italian cold cuts), 2 apples, 250 grams of chestnuts, 100 grams of dried plums hydrated in milk, breadcrumbs, butter , 2 glasses of white wine, small potatoes, salt, sage and rosemary.
Preparation: In a large bowl add the apples cut into small squares, cut slices of Coppa, as well as the plums and chestnuts cut into small pieces. Apart, mix breadcrumbs with milk and add to the bowl with the rest of the ingredients, mixing everything until a dough is created, which will be used as filling for the turkey. Once that is complete, add salt, ground black pepper, rosemary and sage to taste, inside and outside of the turkey. Brown the turkey a little in a frying pan, place it on a baking tray and add a glass of white wine. An hour and a quarter later remove the turkey from the medium temperature oven. The excess juice extracted from the pan will serve as the sauce, accompanied by small peeled potatoes around the turkey and a glass of white wine poured on top of the turkey. Once that is complete place the turkey back into the oven for an hour and quarter more. After that the turkey is ready to serve. Enjoy!
MOROCCO
Baked turkey with Arabic spices
Ingredients: 1 turkey of 4-5 lbs, 1 glass of extra virgin olive oil, 2 glasses of white wine, 2 glasses of water, 1 tablespoon of pepper, 1 tablespoon of ground cumin, 1 tablespoon of turmeric, 3 garlic, 1 bouquet of parsley, 1 sprig of fresh mint, dried tomatoes, 150 grams of couscous, 2 lemons, potatoes and salt to taste.
Preparation: In a pan put water and couscous to boil. Once ready, transfer the couscous to a larger bowl with a bit of lemon juice, salt, pepper, garlic, finely chopped parsley and peppermint, cut dried tomatoes and cumin. Once the mixture is complete, stuff the turkey and sew it shut so the couscous mixture does not come out. Brown the turkey in a pan and then place the it in a baking dish with 1 glass of white wine and 1 glass of water in the bottom. After an hour and a half in the oven at medium temperature, remove and extract the remaining sauce. After that add potatoes around the turkey and bake again another hour and a half with a new glass of white wine and water at the bottom of the dish and voila! Lunch or dinner is served. ■
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