Turkey stuffed with Pinot Noir from Sierre

The famous Christmas turkey revisited with a Pinot Noir de Sierre sauce.

Ingredients (serves 8) :

• 75 cl Pinot noir de Sierre
• 1 turkey
• 150 g butter
• 500 g pork
• 500 g veal
• 4 eggs
• 10 cl cream
• 1 small tin of truffles
• 80 g bread
• 10 cl milk
• 3 cl cognac
• 3 cl port liqueur
• 50 g butter
• 50 g flour
• 2 cloves garlic, chopped
• salt and pepper

Recipe:

Preheat the oven to 180°C.

Soak the bread in the milk for 10 minutes, then wring it out.

Mix the veal and pork with the breadcrumbs, eggs and truffles, then season with port and cognac. Season with salt and pepper.

Stuff the turkey, then sew up the opening to prevent the stuffing escaping during cooking.

Place the turkey in a dish and coat with butter.

Place in the oven and cook for 30 minutes for 500g of meat, or 2 hours for a 2kg turkey.

Baste the turkey regularly with the cooking juices.

While the turkey is cooking, heat the Pinot Noir de Sierre with the cognac and port. Reduce until the mixture coats the spoon.

Add the cooking juices from the turkey, then the flour and butter mixture to bind the sauce.

Allow to thicken over a low heat and serve with the turkey.

Source: web