Poultry — dried morels
Turkey stuffed with morels
A festive turkey generously stuffed with morels, foie gras and a forestière mixture. The chestnuts and crisp ham make it an unforgettable celebration dish.
- Serves
- 8 people
- Preparation
- 20 min
- Cooking
- 3 h
Ingredients
Method
Rehydrate the morels in hot water for forty minutes, drain them and chop them. Finely slice the shallots, onion and carrot. Dice the chicken livers and foie gras. Soak the milk bread roll, then squeeze it out.
In 40 g of butter, sauté the shallots and chicken livers. In a large bowl, combine the stuffing, the sautéed livers, the diced foie gras, the squeezed-out milk bread, the beaten egg, the chopped parsley, the morels and 5 cl of Banyuls. Season with nutmeg, salt and pepper.
Preheat the oven to 180 °C. Stuff the turkey, place it in a suitable roasting dish and brush it with 50 g of butter. Add the onion, carrot and two decilitres of water. Roast for two and a half hours, basting regularly. Leave to rest for twenty minutes in the turned-off oven with the door slightly open.
Cook the chestnuts in the chicken stock until tender, then drain them. Check the turkey is cooked by inserting the point of a knife. Fry the ham strips in a dry frying pan until they curl. Mix them with the chestnuts and a little turkey pan juices.
Remove the aromatics from the dish and skim the fat from the juices. Pour in the Banyuls, scrape up the browned bits and strain into a saucepan. Stir in the stock concentrate with fifteen centilitres of water and leave to reduce. Off the heat, whisk in the remaining butter.
Present the turkey surrounded by the chestnuts and serve the sauce separately.