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Christmas Turkey Stuffed With Cognac

Difficulty: Hard
Serves: 12


  • 1 farm turkey (11 lb. size)
  • 18 ounces boneless pork loin
  • 1 cup raisins
  • 1 small glass cognac
  • 10 chicken livers
  • 1 bowl stale white bread crumbs
  • 6 ounces milk
  • 1 egg
  • 1 onion
  • Salt, pepper, oil
  • 2 slices York ham
  • 2 pounds carrots
  • 3 pounds broccoli
  • 6 tablespoons butter
  • 1 tablespoon sugar


    1. Wash the raisins; drain, combine them with the cognac and leave to soak. Soak the bread crumbs in the milk.
    2. Finely chop the onions, sauté them for a few minutes in a skillet in hot oil. Peel, core and dice the apples; add them to the onions and cook 5 minute more; set aside in a bowl.
    3. Chop the chicken livers and the liver from the turkey; sear in hot oil. Drain the raisins, reserving the cognac. Pour the cognac onto the livers. Once it boils, flambé it and let reduce by half.
    4. Finely chop the ham. Finely chop the pork; sear it in the pan; add to the apples the livers, pork, raisins, ham, bread crumbs and egg; season with salt and pepper.
    5. Stuff the turkey with this mixture. Tie up the opening. Brush the turkey with oil and place into a 220° C (425° F) oven for 40 minutes. Reduce the heat to 200° C (400° F). Add a few knobs of butter and baste frequently.
    6. Peel the carrots. Slice into rounds. Place into cold water and cook with the butter and sugar. Cut the broccoli into little florets; steam and then sauté in a little butter.
    7. To serve, place the turkey on a warmed serving platter, accompanied by the carrots and broccoli florets. Serve the degreased jus on the side.


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