3387 Dindonneau aux Cepés

Young Turkey with Flap Mushrooms

Method

Stuff the young turkey with a forcemeat prepared from 400 g (15 oz) each of veal and fresh pork fat, 150 g (5 oz) soaked and squeezed breadcrumbs, 500 g (1 lb 2 oz) stalks of flap mushrooms prepared as a dry Duxelles, 15 g (½ oz) salt and a little pepper and grated nutmeg.

Poêlé the turkey until three-quarters cooked, remove it to a clean pan and surround with 600 g (1 lb 5 oz) salt belly of pork, cut in large dice, blanched and sauteed in butter and 1 kg ( lb) small unopened flap mushrooms, quickly sauteed in butter. Pass the deglazed juices from the cooking over the turkey and garnish, cover very tightly with a lid and complete the cooking gently in the oven.

Present the turkey on a dish surrounded with its garnish or serve this separately.

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