Nutrition Facts
8 servings
8
Stuffed Turkey with Risotto, Morels, and Glazed Carrots
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Discover this stuffed turkey with risotto, morels, and glazed carrots. A recipe suggested by the association of festive poultry.
Turkey
35 Free-range turkey
2 Grapeseed oil
For the filling
40 Dried morel
400 Round rice
20 Vegetable broth
2 Shallot
5 Lemon
10 Dry white wine
2 Olive oil
1 Parsley
For the glazed carrots
1 Lemon juice
2 Maple syrup
1 Grapeseed oil
1 pinch Flower of salt
Directions
1
Prepare the filling: Soak the dried morels in warm water for 1 hour. Cover with a plate to keep them submerged. Drain them and reserve 200 ml of soaking water. Peel and chop the shallots. Finely chop the parsley. Cut the lemon into small pieces. Preheat the oven to 160°C.
2
In a skillet, sauté the chopped shallots and the morels in olive oil. Add the rice and stir well. Deglaze with white wine, stirring constantly until the liquid evaporates. Gradually pour in the vegetable broth and the morel water, seasoning with salt and pepper. Let cook for 20 minutes over low heat. Off the heat, add and mix in the lemon pieces and chopped parsley.
3
Stuff the turkey with this mixture.
4
Carefully close the cavity with a toothpick, cross and tie the thighs.
5
Place the turkey in a deep dish. Season with salt and pepper. Drizzle with oil. Bake and let cook for 20 minutes. Turn the turkey onto the other side, drizzle, and let cook for another 20 minutes. Turn it onto its back, drizzle, and bake for 20 minutes. Let cook for about 2 hours, basting frequently with the juices during cooking.
6
Meanwhile, prepare the toppings: peel the mini carrots. In a skillet, sauté them with oil, salt, and maple syrup. Add 2 tablespoons of water and lemon juice. Cook until the liquid evaporates.
7
To finish, suggested accompaniment: braised small lettuces and radicchio.
Ingredients
Turkey
35 Free-range turkey
2 Grapeseed oil
For the filling
40 Dried morel
400 Round rice
20 Vegetable broth
2 Shallot
5 Lemon
10 Dry white wine
2 Olive oil
1 Parsley
For the glazed carrots
1 Lemon juice
2 Maple syrup
1 Grapeseed oil
1 pinch Flower of salt
Directions
Directions
1
Prepare the filling: Soak the dried morels in warm water for 1 hour. Cover with a plate to keep them submerged. Drain them and reserve 200 ml of soaking water. Peel and chop the shallots. Finely chop the parsley. Cut the lemon into small pieces. Preheat the oven to 160°C.
2
In a skillet, sauté the chopped shallots and the morels in olive oil. Add the rice and stir well. Deglaze with white wine, stirring constantly until the liquid evaporates. Gradually pour in the vegetable broth and the morel water, seasoning with salt and pepper. Let cook for 20 minutes over low heat. Off the heat, add and mix in the lemon pieces and chopped parsley.
3
Stuff the turkey with this mixture.
4
Carefully close the cavity with a toothpick, cross and tie the thighs.
5
Place the turkey in a deep dish. Season with salt and pepper. Drizzle with oil. Bake and let cook for 20 minutes. Turn the turkey onto the other side, drizzle, and let cook for another 20 minutes. Turn it onto its back, drizzle, and bake for 20 minutes. Let cook for about 2 hours, basting frequently with the juices during cooking.
6
Meanwhile, prepare the toppings: peel the mini carrots. In a skillet, sauté them with oil, salt, and maple syrup. Add 2 tablespoons of water and lemon juice. Cook until the liquid evaporates.
7
To finish, suggested accompaniment: braised small lettuces and radicchio.
Notes
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Flo
I was worried that the risotto would dry out the turkey, but not at all. The risotto is excellent!! Very flavorful and moist... I recommend this recipe! It can also be made with chicken or guinea fowl, I think... -
christiane
I really want to try it, but what happens to the risotto after 3 hours in the oven? -
Corine04
A very original recipe that makes you want to try it!
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