Stuffed turkey à la Catalane

Name: Stuffed turkey à la Catalane (El Pavo Relleno a La Catalana)
Cuisine: Spain
Ingredients: 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 bayleaf, salt and pepper.; 1 bayleaf, salt and pepper.; 1 bayleaf, salt and pepper.; 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 glass of sherry, mixed herbs, including thyme, marjoram, basil, parsley; 1 or 2 truffles; ½ lb of lean ham; 1 lb or more of chestnuts; 6 ozs of pine kernel nuts (obtainable in England); ½ lb of prunes (previously soaked for 12 hours), the same quantity of dried peaches (also soaked); ½ lb of prunes (previously soaked for 12 hours), the same quantity of dried peaches (also soaked); 6 or 8 pork sausages; A fine turkey, weighing about 15 lbs before trussing

El Pavo Relleno a La Catalana

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This dish is served on special occasions, and turkey is usually prepared in this way for Christmas.

Ingredients

A fine turkey, weighing about 15 lbs before trussing

Europe
Spain
Side dish
Dinner
Mediterranean
Christmas

Method

Melt some lard in a frying pan and put in the ham, and the turkey liver cut in small dice, and brown. Add the sausages, which are afterwards cut in small pieces, and all the other ingredients, coarsely chopped, with the exception of the truffles, which are added at the last moment. Moisten with the wine, and mix well, seasoning with salt and pepper. When partially cooked remove