Dindonneau Rôti aux Cèpes

Name: Dindonneau Rôti aux Cèpes (Roast turkey with ceps)
Yield: Serves 10–12
Cuisine: British
Ingredients: 100 g/4 oz carrots, chopped; 100 g/4 oz onions, chopped; 100 g/4 oz fresh foie gras, cut into 5 mm/¼ in dice; salt and freshly ground pepper; 1 kg/2¼ lb fresh ceps, cleaned; 50 g/2 oz fresh breadcrumbs; 250 g/9 oz duck fat; 1 young turkey, about 4.5 kg/10 lb; 4 garlic cloves, crushed; 2 tablespoons chopped parsley; 400 g/14 oz sausage meat; 2 egg yolks; 500 ml/18 fl oz dry white wine

Roast turkey with ceps

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 young turkey, about 4.5 kg/10 lb
1 kg/

Europe
United Kingdom
France
Main course
Autumn
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. To make the stuffing, cut off the cep stalks and fry them in 50 g/2