To season the turkey and nuts
1 (4 kg) turkey
2 cups of vinegar
1 cup of water
2 tablespoons of salt
4 cloves of garlic, minced
1 large onion, cut into wedges
1 tablespoon of ground black pepper
Turkey with nuts and rice
4 cups of chopped onion
2 cups of chopped parsley (aipo)
3 cloves of garlic, minced
1 cup plus 2 tablespoons of unsalted butter
To taste
250g of mushrooms, sliced
1/2 kg of chicken liver, cleaned and cut into small pieces
1/2 cup of white wine
6 cups of cooked rice
4 large eggs, hard-boiled and chopped
2 cups of chopped walnuts
1/2 cup of chopped fresh thyme
1/2 teaspoon of ground nutmeg
2 bunches of scallions
Red bell pepper for garnish
To season the turkey and nuts
1 (4 kg) turkey
2 cups of vinegar
1 cup of water
2 tablespoons of salt
4 cloves of garlic, minced
1 large onion, cut into wedges
1 tablespoon of ground black pepper
Turkey with nuts and rice
4 cups of chopped onion
2 cups of chopped parsley (aipo)
3 cloves of garlic, minced
1 cup plus 2 tablespoons of unsalted butter
To taste
250g of mushrooms, sliced
1/2 kg of chicken liver, cleaned and cut into small pieces
1/2 cup of white wine
6 cups of cooked rice
4 large eggs, hard-boiled and chopped
2 cups of chopped walnuts
1/2 cup of chopped fresh thyme
1/2 teaspoon of ground nutmeg
2 bunches of scallions
Red bell pepper for garnish
Prepare the turkey and seasonings: thaw the turkey 1 day in advance
Mash the seasonings in a blender
Remove the skin from the turkey without tearing, poke the meat with a fork and apply the seasoning
Lower the skin and apply the remaining seasoning to the entire bird
Place it in a large bowl, cover and refrigerate for 4 hours, turning occasionally
Prepare the rice: Preheat the oven medium (170°C)
In a large skillet, fry the onion, parsley, and garlic in 1 cup of butter
Season with salt, black pepper, and cook, stirring, until they are tender
Reserve in a large bowl
Fry the mushrooms in the remaining 2 tablespoons of butter for 2-3 minutes, stirring
Season with salt and black pepper to taste
Add the chicken liver and fry for another 2 minutes
Add the wine and cook for 5 minutes
Place everything in a bowl with the onion and parsley
Add the rice and stir well
Add the eggs, walnuts, thyme, nutmeg, and seasonings to taste
Stuff the turkey with some of this rice mixture without tightening
Close the opening with a slice of bread to keep the filling from coming out
Bake the turkey for 5-6 hours, occasionally misting it with the seasoning
Blanch the scallions
Remove the stems and fill with the remaining rice
Dollop, forming little bundles, and decorate with sliced red bell pepper
