Leg of turkey stuffed with wild mushrooms, grapes and pistachios
Ingredients
Instructions
- 1 turkey leg of 1.3 kg (deboned to the drumstick by the poulterer)
- 250 g Fine poultry stuffing
- 500 g wild mushrooms (fresh or frozen)
- 7 shallots
- 6 garlic cloves
- 50 g Soft raisins
- 50 g shelled pistachios
- 10 cl Armagnac
- 2 tbsp. coffee Dehydrated poultry stock diluted in 15 cl of water
- 1 bouquet garni
- 1 tbsp. tablespoons chopped flat-leaf parsley
- 50 g Butter
- 3 tbsp. tablespoons Oil
- Salt
- Pepper
- Soak the grapes in the armagnac for at least 1 hour. Clean the mushrooms or thaw them if frozen. Chop 150 g with a knife.
- Turn on the oven at th 6/7 (200°C).
- Sweat 1 finely minced shallot in 20 g of butter, add the minced mushrooms, parsley, salt and pepper. Leave to cook until the juice has evaporated, then leave to cool and incorporate this preparation into the fine stuffing. Add the drained grapes (keep the Armagnac) and the pistachios, season. Stuff the boneless part of the thigh with this preparation then tie it and brush with olive oil.
- Place the thigh in a roasting dish and bake for 40 minutes before adding the peeled shallots, garlic and bouquet garni. Season with salt and pepper then add the chicken stock. Cover and bake again to finish cooking for 30 minutes, basting often.
- Meanwhile, fry the wild mushrooms in the remaining butter. When the meat is cooked, remove the dish from the oven.
- Keep the thigh warm, as well as the shallots and the confit garlic cloves. Eliminate the bouquet garni.
- Deglaze the dish with the Armagnac, for this juice into a sauce boat. Arrange the turkey thigh on a dish, garnish with the shallots, garlic and mushrooms topped with a little sauce.
Leg of turkey stuffed with wild mushrooms, grapes and pistachios
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