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

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of