Turkey stuffed with chicken livers - Vins d`Alsace, CIVA, grands crus

Turkey stuffed with chicken livers
Extrait du Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains
nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner, klevener
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Turkey stuffed with chicken
livers
- English - Choosing the right wine - Suggested food and wine pairings - Meat and game -
Date de mise en ligne : Friday 28 November 2014
Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections
grains nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner,
klevener
Copyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris,
Page
pinot
1/3blanc, sylva
Turkey stuffed with chicken livers
d Serve this traditional turkey with an Alsace Pinot Gris, and it will bring richness, concentration
and rounded character.
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1 turkey (approx 2 kg)
1 slice smoked bacon (20 x 25 cm)
1 large knob of softened butter
Salt and ground white pepper
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For the stuffing
300 g turkey or chicken livers
1 large, finely chopped onion
120 g white bread, crusts removed
1.5 tablespoons roughly chopped almonds
2 eggs
100 g fresh pouring cream
1 knob of butter
Salt
Celery salt
Ground white pepper
1 tablespoon fresh, chopped marjoram
Grated nutmeg
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For the sauce
1 tablespoon finely chopped shallot
1 knob of butter
10 cl dry sherry
40 cl chicken stock
1 teaspoon potato starch
Salt
Ground white pepper
Stuffing: Wash the chicken livers and chop into small pieces. Fry the onion in butter until golden. Season the
liver, add to the onion and allow to cook gently. Place all the ingredients in an ovenproof dish. Cut the white
bread into small cubes and combine with the almonds and add to the chopped liver. Mix the eggs, fresh cream,
marjoram and nutmeg and add to the liver. Preheat the oven to 220 °C.
Season the turkey with salt and pepper and fill the cavity of the bird with the stuffing. Stitch the opening. Cover
with the bacon and truss the turkey well with kitchen string. Heat the butter in the grill pan in the oven, place the
turkey breast down in the pan. Place in the lower half of the oven and cook for 70 - 80 minutes, occasionally
turning and basting with the juices.
Sauce: Fry the shallots in the butter until golden and very hot. Add two-thirds of the sherry and the stock from
the bird. Cook for 10 minutes on a low flame. Mix the flour with the remaining sherry and add this to the sauce.
Prepare and strain using a Chinois sieve.
Cut the thighs and the breast of the turkey, make incisions in each, and serve with the stuffing. Serve the sauce
separately.
Copyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot
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gris,
2/3pinot blanc,
Turkey stuffed with chicken livers
Serve with croquette potatoes and Brussels sprouts.
Copyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris,
Page
pinot
3/3blanc, sylva