Name: Catalan Christmas Turkey (Gall Dindi Farcit)
Yield: Serves 8 to 10
Cuisine: Spain
Ingredients: 1 pound mixed dried fruit, such as apricots, apples, peaches, and/or prunes, larger pieces cut in half or quarters; 4½ teaspoons Coarse salt (kosher or sea); 12 medium-size garlic cloves, coarsely chopped; 1 fresh turkey (12 to 14 pounds), preferably kosher, rinsed and patted dry, neck and giblets reserved for making stock or another use; 1 large Granny Smith apple, peeled, cored, and chopped; 1½ teaspoons olive oil; 2 tablespoons olive oil; 2 medium-size onions, chopped; About ½ cup chicken stock or broth, if needed; 1 pound fresh mild pork sausage links (if using Italian sausage, use one without fennel); 1 cup lightly toasted pine nuts; Coarse salt (kosher or sea) and freshly ground black pepper; 1 teaspoon dried thyme; 1 tablespoon black peppercorns; 1 teaspoon crumbled dried rosemary; 2 bay leaves, crumbled; 1 tablespoon crumbled dried thyme; 1 small cinnamon stick; 2 cups dry sherry; 1½ cups dried cherries or cranberries; 1 tablespoon crumbled dried rosemary

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Turkey or capon graces Christmas tables in many regions of Spain, but in Catalonia it’s a holiday must, normally accompanied by a delicious stuffing of dried fruit, pine nuts, and the subtly spiced pork sausage called butifarra. No reason this regal dish can’t be translated to American Thanksgiving. And if you’d like to Americanize the stuffing a little, add two or three cups of plain bread stuffing to the dried fruit and sausage mixture. Gravy isn’t a particularly Spanish concept, b