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Slovenčina
Delicious menu with a rainbow of Slovak and Belgian flavours.
Preparation time 20 minutes .. Baking 3-3,5 hours
INGREDIENTS .. 4 pers
- 3 kg kalkoen (dinde)
- rozemarijn en tijm
- 3 cloves garlic
- 50 g butter
- 1 bay leaf
- 1 onion
- 1 lemon
- salt & pepper
PROSCIUTTO STUFFING
- 125 g finely chopped Prosciutto ham
- 300 g mixed minced meat
- 2 eggs
- 125 ml whipped cream
- 200 g chestnut puree
- 1 tsp chopped sage
- 1 tsp red pepper powder
- salt & pepper
OTHER SIDE DISHES
PREPARATION
Preheat the oven to 170°C. Salad and cranberry compote is best to prepare a day before.
Mix all ingredients for the filling in a bowl. Transfer the filling to taste with salt and pepper.
Place a baking pan with parchment paper and put the stuffing in. Bake the stuffing separately from the turkey for 20 minutes.
Mix the soft butter with salt, pepper, rosemary, thyme and crushed garlic. Rub the turkey with the butter also from inside and under the skin and put it on the roasting pan. Bake it for 3-3,5 hour in the oven, until the temperature in the thickest portion of the leg reaches 80 degrees.
Serve the turkey with the stuffing, Potato salad for Christmas and cranberry compote.
TIP
I do not bake the stuffing inside of a turkey because I want to enjoy the pure flavours while eating.
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