If you are many people at lunchtime, better buy a turkey or large kettle that are appropriate for most people.
Normally I usually do a turkey. The turkey is tender and juicy, so I advise female.
Ingredients for 8-10 people - preparation and cooking time: 3 h. 30 minutes
- 1 turkey from 3.5 to 4 kg whole and emptied
- 6 pork sausages cut into pieces
- 180 grams. of pitted prunes
- 180 grams. dried figs
- 50 grams. peeled pine nuts
- 2 blocks cut into pieces
- 100 grams. of dried peaches
- 3 carrots
- 2 onions
- 1 glass of brandy
- Salt and pepper
- Olive oil
- 50 grams. lard
Preparation:
First, We will wash the turkey well. We will dry and we will add salt and pepper inside and out.
In a separate saucepan will figs and plums in water
warm until tender.
Then we will drain, we will split and reserve.
We will fill the kettle or turkey with figs, prunes, pine nuts, apples and dried peaches, as well as pieces of sausages. Then we will sew with needle and thread the kettle, closing so that the filling does not escape.
Preheat oven to 180 degrees
We will take a baking tray and we will smear it with lard and will place the kettle. We will take olive oil on top.
Around the kettle we will put carrots and onions cut into pieces and we will put salt and pepper on.
We add the brandy on top.
I usually use a trick: I take a needle and syringe and I'm introducing brandy inside the kettle ... in the thighs and in the breast.
Once this is done, we will put it in the bake until the skin is golden brown. We will have it in the oven for approximately 3 hours.
After the firing, we around more figs, prunes, pine nuts and apple -which is the accompaniment of it-
Carrots and onions can be discard.
The sauce will be olive oil, lard and brandy, all mixed. We can put this sauce in a bowl.
You can also mix the sauce with carrots and onions and pass all the blender -according tastes-
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