Roast Turkey with Black Fruit Stuffing

Name: Roast Turkey with Black Fruit Stuffing
Yield: Serves eight
Cuisine: American
Ingredients: 50 g/2 oz/½ cup Muscatel raisins, soaked in 45 ml/3 tbsp anis spirit, such as Ricard, and chopped; 30 ml/2 tbsp anis spirit, such as Ricard; 150 g/5 oz morcilla or black pudding (blood sausage), diced; 1 turkey liver, diced; 115 g/4 oz ready-to-eat pitted prunes, chopped; 3 kg/6½ lb bronze or black turkey, weighed without the giblets; 50 g/2 oz/½ cup almonds, chopped; 45 ml/3 tbsp plain (all-purpose) flour; 350 ml/12 fl oz/1½ cups turkey giblet stock, warmed; 115 g/4 oz fatty bacon lardons; 350 ml/12 fl oz/1½ cups red grape juice; 2 garlic cloves, finely chopped; finely grated rind of 1 lemon; 60 ml/4 tbsp chopped fresh parsley; freshly grated nutmeg; 1.5 ml/¼ tsp dried thyme; 1 onion, chopped; 60 ml/4 tbsp oil; 200 g/7 oz rashers (strips) streaky (fatty) bacon; 45 ml/3 tbsp olive oil; salt and ground black pepper; 60 ml/4 tbsp cooked rice or stale breadcrumbs; 1 large (US extra large) egg, beaten

Preparation info

Serves
eight

Difficulty
Complex

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Columbus introduced turkeys from America to Spain, and at first they were cooked like peacocks - stuffed, then roasted inside a pig’s caul. The sausage-meat inside this bird is black morcilla, and prunes and raisins make it even more sweet and fruity. The sauce is flavoured with sweet grape juice and an intriguing splash of anis.

Ingredients

3 kg/6½ lb bronze or black turkey, weighed without the giblets
60 ml

Europe
Americas
United States
Spain
Main course
Mediterranean

Method

Make the stuffing. Heat 30 ml/2 tbsp oil in a pan and fry the onion, garlic and bacon. Remove to a large bowl. Fry the morcilla or black pudding for 3–4 minutes and the liver for

Ingredients

Method

Photos