Stuffed turkey alla lombarda
Instructions
Bear in bathroom 12-hour chestnuts and prunes.
Boil the chestnuts and merge them to: plums, walnuts, apples and sliced peeled pears.
Add meat and diced bacon.
Add salt and mix, adding the cognac.
Fill the Turkey with the mixture, ricucendola and strapping thighs.
Place in baking pan with butter, Sage and Rosemary.
Cooking time: 3 hours at 180 degrees.
Wet with her juices.
Ingredients and dosing for 4 persons
- 1 4000 g of turkey emptied and boned
- 300 g of dried chestnuts
- 300 g of mele smith
- 300 g of williams pears
- 200 g of prunes
- 100 g of walnut kernels
- 50 g of chopped veal
- 50 g of bacon
- 50 g of butter
- 2 cups of cognac
- Rosemary
- Sage
- Salt