Christmas turkey with Grand Veneur sauce

Christmas turkey with Grand Veneur sauce

The filling: soak a handful of dried cranberries in a sweet white wine, for example a Sauternes or Monbassilac. Fry chopped shallot with bacon bits, add crushed garlic and cook for a while. Mix a few cooked chestnuts with some strongly reduced chicken stock (glace) to a puree. Cut a truffle into very small dice. Mix chicken livers with some goose fat. Dice a sour apple and boil it briefly in sweet wine. Not too long, because it must not become apple sauce. Now mix all these preparations in a deep bowl and add the other ingredients: 200g of chicken mince and the same amount of veal mince, truffle juice, brown breadcrumbs, an egg and a good dash of Armagnac. Season with pepper, salt, clove powder and nutmeg. Stuff the turkey with this stuffing, close it with kitchen twine and roast it in an oven at 200°C. Use a knitting needle to check whether the stuffing is cooked.
ingredients - info
bacon bits garlic chestnuts chicken stock truffle chicken livers goose fat sour apple minced chicken minced veal truffle juice breadcrumbs eggs Armagnac salt & pepper cloves nutmeg turkey vegetables of your choice potato croquettes
The sauce: fry the leek, onion, parsley, celery, carrot and a bay leaf in butter. Add red wine and game stock and let it reduce. Season to taste with salt and pepper. Sieve the sauce and add cream, cranberry jelly and tomato puree. Allow to reduce a little. Thicken the sauce. Serve with a classic vegetable wreath of carrots, peas, Brussels sprouts and chicory. And of course with homemade croquettes. The photo: Christmas atmosphere in family circle from a number of years ago. With a gigantic turkey.
Nederlands - français
The sauce: leek onion parsley celery carrot bay leaf butter red wine game stock cream cranberry jelly tomato puree Other ingredients: dried cranberries sweet white wine shallot
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Belgian Cuisine and more creative cooking

Christmas turkey

with Grand Veneur

sauce

The filling: soak a handful of dried cranberries in a sweet white wine, for example a Sauternes or Monbassilac. Fry chopped shallot with bacon bits, add crushed garlic and cook for a while. Mix a few cooked chestnuts with some strongly reduced chicken stock (glace) to a puree. Cut a truffle into very small dice. Mix chicken livers with some goose fat. Dice a sour apple and boil it briefly in sweet wine. Not too long, because it must not become apple sauce. Now mix all these preparations in a deep bowl and add the other ingredients: 200g of chicken mince and the same amount of veal mince, truffle juice, brown breadcrumbs, an egg and a good dash of Armagnac. Season with pepper, salt, clove powder and nutmeg. Stuff the turkey with this stuffing, close it with kitchen twine and roast it in an oven at 200°C. Use a knitting needle to check whether the stuffing is cooked.
The sauce: fry the leek, onion, parsley, celery, carrot and a bay leaf in butter. Add red wine and game stock and let it reduce. Season to taste with salt and pepper. Sieve the sauce and add cream, cranberry jelly and tomato puree. Allow to reduce a little. Thicken the sauce. Serve with a classic vegetable wreath of carrots, peas, Brussels sprouts and chicory. And of course with homemade croquettes. The photo: Christmas atmosphere in family circle from a number of years ago. With a gigantic turkey.
bacon bits garlic chestnuts chicken stock truffle chicken livers goose fat sour apple minced chicken minced veal truffle juice breadcrumbs eggs Armagnac salt & pepper cloves nutmeg turkey vegetables of your choice potato croquettes
The sauce: leek onion parsley celery carrot bay leaf butter red wine game stock cream cranberry jelly tomato puree Other ingredients: dried cranberries sweet white wine shallot
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS