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The stuffing for the Christmas turkey

The stuffing for the Christmas turkey

In order to stuff a X'mas turkey you may choose a lot of different ways and ingredients.

My family has always had its special recipe for Christmas that I describe here; and I want to propose it here, reworked in my own way!

Not that this recipe is very different from the one my grandmother used to prepare ... but, when I prepare for the guests at my house, I applly just a few tweaks to make it different: and, in my opinion, tastier detail and more modern.

The quantities of the ingredients are basically indicative, it depends all on the size of the turky to be stuffed.

But no problem:
in any case, the filling that is left over, ready and then frozen, can be used for other fillings, perhaps chopped a little more to prepare baked cockerels with an unexpected flavor!

A small note concerns apples and chestnuts:
the latter, absolutely, must be roasted chestnuts.

And for apples ... here there are always discussions; who says renette and who bears the granny smith. And who says that they must be many and few.

Personally I prefer to use the Boskop and, in the case of a large amount of filling, I also add one gala.

A speech apart from the proportions between the various ingredients:
there are those who prefer the sweet taste of plums in the foreground and those who prefer the softer taste of apples.

But of course also the aroma of chestnuts has its importance.

In practice: everyone must find the one that is the most suitable for his palate and that of his diners.

And now, let's finally begin to prepare this stuffing.

Ingredients:

luganega g. 400
roasted chestnuts g. 400
apples pz .2
prunes g. 200
salt and pepper q.s.
cinnamon (optional) socket. 1
marsala TS. 1
cup sugar ct. 2
extra virgin olive oil for frying q.s.

Preparation:

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Start peeling roasted chestnuts; then peel and cut apples.

Cut the luganega into small logs and brown in a pan with a little oil.

As soon as it takes color, add the prunes ...

... and then roast chestnuts.

Add the Marsala and while evaporates, stirring adding apples.

If you want… even a cinnamon idea.

Complete with a sprinkling of sugar and let it cook and dissolve briefly:

the filling is ready!

Do not forget to let it cool thoroughly before using it: good job!

ADVICES AND NOTES:

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  • Having the time, it is better to prepare the filling the day before: cold will be easier to manage during the filling.
  • The filling does not need to be cooked for a long time:
    erve only to amalgamate the flavors of the various ingredients; the complete cooking will then be in the oven!
  • As already written above, if part of this filling should remain unused, it can be frozen and used later for other fillings.

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