Stuffed Turkey with Fruit Stuffing and Cassava Flour Crumble

Name: Stuffed Turkey with Fruit Stuffing and Cassava Flour Crumble
Yield: 10
Ingredients: 1 turkey breast, 5-6 kg; 1/4 cup unsalted butter or margarine; For the stuffing; 4 sliced apples, seeds removed and cut into pieces; 5 dried apricots, cut into quarters; 8 dried plums, halved; 1/4 cup unsalted butter or margarine; salt and pepper to taste; For the crumble; 1/3 cup unsalted butter or margarine; 1 medium onion, finely chopped; 3/4 cup cassava flour; 4 dried plums, chopped; 4 dried apricots, chopped; 1 slice of apple, cut into small pieces; salt and pepper to taste; For the glaze; 1 cup damson jam; 1/4 cup mustard; 1/2 cup white wine

1
1 turkey breast, 5-6 kg
2
1/4 cup unsalted butter or margarine
3
For the stuffing
4
4 sliced apples, seeds removed and cut into pieces
5
5 dried apricots, cut into quarters
6
8 dried plums, halved
7
1/4 cup unsalted butter or margarine
8
salt and pepper to taste
9
For the crumble
10
1/3 cup unsalted butter or margarine
11
1 medium onion, finely chopped
12
3/4 cup cassava flour
13
4 dried plums, chopped
14
4 dried apricots, chopped
15
1 slice of apple, cut into small pieces
16
salt and pepper to taste
17
For the glaze
18
1 cup damson jam
19
1/4 cup mustard
20
1/2 cup white wine

Ingredients

1
1 turkey breast, 5-6 kg
2
1/4 cup unsalted butter or margarine
3
For the stuffing
4
4 sliced apples, seeds removed and cut into pieces
5
5 dried apricots, cut into quarters
6
8 dried plums, halved
7
1/4 cup unsalted butter or margarine
8
salt and pepper to taste
9
For the crumble
10
1/3 cup unsalted butter or margarine
11
1 medium onion, finely chopped
12
3/4 cup cassava flour
13
4 dried plums, chopped
14
4 dried apricots, chopped
15
1 slice of apple, cut into small pieces
16
salt and pepper to taste
17
For the glaze
18
1 cup damson jam
19
1/4 cup mustard
20
1/2 cup white wine

Directions

1
Cook, wash, and pat dry the turkey
2
Prepare the stuffing: mix the fruit with butter or margarine in small pieces and season with salt and pepper to taste
3
Make the crumble: brown the chopped onion in butter or margarine
4
Add the cassava flour and stir until lightly browned
5
Remove from heat, add remaining ingredients, and stuff the turkey breast without closing (any excess should be added to the stuffing)
6
Tie the breast with skewers
7
Mix the leftover crumble with the stuffing and fill the turkey cavity without closing, and tie or pin with skewers
8
Tie also the wings and sprinkle with salt and pepper to taste
9
Pierce the turkey in several places with a fork, allowing the seasonings to penetrate
10
Place it on a baking sheet and brush with 1/4 cup unsalted butter or margarine
11
Cover well with aluminum foil and bake at moderate heat (170°C) for 40-50 minutes per kilogram, or until tender
12
Mix all glaze ingredients well
13
During the final hour of cooking, remove the foil and brush the turkey several times with the glaze
14
Serve warm after 10-12 servings.