If you are looking for traditional Christmas recipes this year, you must consider this recipe as the main dish of the Christmas dinner, of which we offer several different versions, all of which are delicious in all cases and for all tastes.
The Christmas turkey is usually baked and comes with some sort of garnish. It is a very typical Christmas dish, so we can cook it in a traditional way or adapt it to the kitchen in a more functional and fast way that many people appreciate today, so we will see three different recipes to cook a dish that cannot be missed on your Christmas table, but we must say that the result of the three is that of an exquisite dish.
We’ll start with the most traditional recipe for your 2021 Christmas turkey. A stuffed turkey that, while somewhat time-consuming to prepare, is delicious and well worth the effort.
- 1 large turkey (3 kilos)
- 12 French onions
- 4 apples
- 8 peeled chestnuts
- 10 prunes
- 1 bunch of aromatic herbs
- 1 glass of cognac
- salt to taste
- a little of oil
- We'll start by emptying the turkey. It is critical to thoroughly clean it of all trifles. You can buy it clean if you prefer to avoid this task! The important thing is to remove the guts and everything else it contains, then thoroughly wash it so that there are no leftovers, allowing you to insert the filling without difficulty.
- We'll then stuff it with onions, apples, chestnuts, and prunes. We also placed a bunch of herbs inside to provide a delicious aroma. To work with these ingredients, cut them into small pieces, combine them in a bowl, and then stuff the turkey with them. Some people poach the onions in the pan before adding the rest of the ingredients; this is a matter of taste, though it may save us some time in the oven.
- Then sew the turkey together so that the stuffing is inside. Brush with oil and season with salt to taste. Cover the entire piece with aluminum foil (which is probably quite large at this point) and bake for 4 hours. You must turn it every half hour to ensure that it browns evenly on all sides. Puncture it after the cooking time; if the meat is hard, it needs to be cooked longer.
- Don't forget that you can bathe the turkey in its own juice while it cooks. To do so, open the oven and use a spoon to collect the oil that is leaving and bathe the turkey. Some people add a glass of brandy or cognac as well.
- Remove from the oven and peel off the aluminum foil. Transfer to a serving platter. Decorate with pan-cooked potato squares and serve at the table.
OTHER STUFFING SUGGESTIONS INCLUDE:
- Bacon, bacon, and even sausage meat can be used.
- Use more chestnuts, reserving some for decoration after the turkey has been cooked.
TIPS FOR COOKING:
- As previously stated, whenever we turn the turkey, we always cover it with the juice that is released.
- take time as the cooking is long.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 298Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 117mgCarbohydrates 63gFiber 10gSugar 33gProtein 6g