Roast Turkey with Black Fruit Stuffing

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

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

Americas
Europe
Spain
United States
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