Turkey with Fruit and Nut Stuffing

Name: Turkey with Fruit and Nut Stuffing (Gall Dindi Farcit a la Catalana)
Yield: Serves 6-8
Cuisine: Spanish
Ingredients: 200 ml/7 fl oz/scant 1 cup vi ranci, sweet sherry or Italian Vin Santo; 1 tbsp lard or butter; 750 ml/1¼ pints/3 cups turkey (made from the giblets) or chicken stock; 2 carrots, sliced; 100 ml/3½ fl oz/generous ⅓ cup white wine; 2 onions, peeled and quartered; 1 leek, sliced; 1 tsp dried oregano; 1 fresh thyme sprig or ½ tsp dried; Salt and freshly ground black pepper; 200 g/7 oz cooked, peeled chestnuts; ½ tsp ground cinnamon; 300 g/10 oz sausage meat, butifarra with casing removed would be ideal 100 g/4 oz unsmoked streaky bacon, diced; 50 g/2 oz/⅜ cup pine kernels (pine nuts); 50 g/2 oz/⅓ cup sultanas (golden raisins); 3 tbsp olive oil or lard; 100 g/4 oz/2 cups dried stoned (pitted) prunes; 50 g/2 oz/⅓ cup dried apricots; 1 x 3-4 kg/7-9 lb turkey

Gall Dindi Farcit a la Catalana

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

On the last weekend before Christmas Catalan families flock to Vilafranca de Penedés for the Fira del Gall or poultry fair. The streets are lined with stalls selling live chickens, capons, cockerels (roosters), ducks, geese and turkeys. You choose your bird, pop off for a coffee and a spot of shopping and return a few hours later to collect it plucked, drawn and ready for the oven. The Spaniards are realists; they learn from an early age where their meat comes from.

This stuf

Ingredients

Europe
Spain
Navarre
Asturias
Galicia
Main course
Christmas
Mediterranean
Catalonia

Ingredients

Method