A recipe from Michel ROTH - Bocuse d'Or 1991
Catégorie : Meat
Niveau : Medium
Temps de préparation : minutes
For 6-8 people
1 turkey weighing around 3 kg with liver and giblets
3 T goose fat
100 g shallots
1 garlic clove
100 g fine poultry stuffing
1 kg seasonal forest mushrooms (chanterelles, girolles, etc.) ready to cook
2 beaten eggs
20 cl poultry stock with or without salt
18 peeled grelot onions
1 T sugar
70 g butter
150 g thin smoked bacon pieces
100 g peeled chestnuts
1 kg Brussels sprouts cooked until crunchy
4 sprigs of chervil
Melt a spoonful of goose fat in a frying pan. Add the chopped shallots and garlic, and sweat without browning for 5 min. Add the mushrooms, and sauté over a high heat for 10 min, then leave to cool.
In the same frying pan, fry the turkey liver cut into pieces.
Preheat oven to thermostat 8.
Add the fine stuffing: the mushrooms, diced liver and beaten eggs. Season with salt and pepper.
Salt and pepper the inside of the turkey, then stuff. Sew the opening shut, and truss the turkey. Coat with 30 g of butter, and place in the oven. After 20 min, distribute the giblets all around the edge and add the poultry stock. Lower the oven to thermostat 6. Cook for around 2 hours, regularly sprinkling with juice.
Pour the grelot onions into a saucepan with the sugar and 20 g of butter. Cook and brown with a lid on. Add the bacon pieces, chestnuts and Brussels sprouts. Leave to simmer for a few minutes, then store on the hot serving dish.
Untruss the turkey and place on top. Put the juice though a strainer, check seasoning, and sprinkle with chervil sprigs. Serve in a sauce boat on the side.