Recette
The turkey is particularly appreciated during the holidays. This festive poultry with tender flesh can easily feed 6 to 8 guests.
For 8 people
Preparation: 30 mins
Cooking: 2h30
Ingredients :
1 Label Rouge free-range turkey
4 thin slices of smoked bacon
1 kg floury potatoes
2 shallots
2 sprigs of sage
200 g vacuum-packed peeled chestnuts
2 eggs
2 small Swiss yoghurt
4 tbsp. heaps of breadcrumbs
2 tbsp. flour
15 cl peanut oil
Salt, ground pepper
Preparation:
Remove the free-range turkey from the refrigerator to warm to room temperature. Preheat oven thermostat n°6 (180°). Salt and pepper the inside of the poultry and slip the small Swiss cheese and a branch of sage into the cavity.
Tuck a few remaining sage leaves into the creases of the thighs and wings. Tie the free-range turkey well. Place it on a roasting pan, pour 10 cl of hot water into the bottom. Bake for 2 h 30 min and very regularly baste the poultry with the fragrant juice which flows into the bottom of the dish.
When cooking is complete, let the free-range turkey rest in the turned-off oven for at least another fifteen minutes.
Preparing the croquettes:
Peel and rinse the potatoes, steam them.
Cut the breast into small pieces, peel and mince the shallots.
In a skillet over low heat, melt the fat from the breast, add the shallots to cook them without colouring.
At the end, add the chestnuts and roll them in the pan to impregnate them and warm them up.
Reduce the steamed potatoes to a coarse mash, join the contents of the pan, coarsely mash the chestnuts with a fork.
Add an egg, salt, pepper, mix.
Shape croquettes between your floured fingers, with your thumb make a small cavity in the center of each croquette (it's prettier).
Roll each croquette in the remaining beaten egg and in the breadcrumbs.
Brown these croquettes quickly in hot oil in a large skillet.
Drain them and pat them dry on absorbent paper.
Serve them hot with the poultry. (You can prepare them the day before and reheat in the oven by sliding them with the poultry during the last 20 minutes of cooking)
Recipe proposed by the Association for the Promotion of French Poultry.
More recipes on the site:
https://www.volailles-festives.fr