Milk-Fed Turkey

Name: Milk-Fed Turkey
Ingredients: Seasoning:; 1 cup of dry white wine (or champagne); 2 teaspoons of salt; 1/2 finely chopped onion; 5 cloves of garlic, minced; 1/2 cup of parsley and chives, finely chopped; 1/2 teaspoon of oregano; 1 teaspoon of black pepper; Stuffing:; 1/2 cup of olive oil or bacon fat; 5 large red tomatoes; 3 teaspoons of finely chopped onion; 3 cloves of garlic, minced; Brown the ingredients above and then combine them in small pieces with the following:; 250g of calabresa sausage; 200g of defatted bacon; And when these are tender, add:; 400g of toasted manioc flour; 5 hard-boiled eggs, cut into wedges or cubes; 200g of pitted black olives; 2 teaspoons of finely chopped parsley; Remove from the heat and stuff the turkey.

1
Seasoning:
2
1 cup of dry white wine (or champagne)
3
2 teaspoons of salt
4
1/2 finely chopped onion
5
5 cloves of garlic, minced
6
1/2 cup of parsley and chives, finely chopped
7
1/2 teaspoon of oregano
8
1 teaspoon of black pepper
9
Stuffing:
10
1/2 cup of olive oil or bacon fat
11
5 large red tomatoes
12
3 teaspoons of finely chopped onion
13
3 cloves of garlic, minced
14
Brown the ingredients above and then combine them in small pieces with the following:
15
250g of calabresa sausage
16
200g of defatted bacon
17
And when these are tender, add:
18
400g of toasted manioc flour
19
5 hard-boiled eggs, cut into wedges or cubes
20
200g of pitted black olives
21
2 teaspoons of finely chopped parsley
22
Remove from the heat and stuff the turkey.

Ingredients

1
Seasoning:
2
1 cup of dry white wine (or champagne)
3
2 teaspoons of salt
4
1/2 finely chopped onion
5
5 cloves of garlic, minced
6
1/2 cup of parsley and chives, finely chopped
7
1/2 teaspoon of oregano
8
1 teaspoon of black pepper
9
Stuffing:
10
1/2 cup of olive oil or bacon fat
11
5 large red tomatoes
12
3 teaspoons of finely chopped onion
13
3 cloves of garlic, minced
14
Brown the ingredients above and then combine them in small pieces with the following:
15
250g of calabresa sausage
16
200g of defatted bacon
17
And when these are tender, add:
18
400g of toasted manioc flour
19
5 hard-boiled eggs, cut into wedges or cubes
20
200g of pitted black olives
21
2 teaspoons of finely chopped parsley
22
Remove from the heat and stuff the turkey.

Directions

1
For smaller families and for all year round, there are turkeys of 3 to 4 kg available at supermarkets
2
One way to prepare them is:
3
1
4
Wash the turkey thoroughly inside and out with only water; 2
5
Leave it to drain naturally (about an hour) before refrigerating it; 3
6
Rub the seasoning all over the turkey, both inside and out
7
4
8
Leave the turkey in the seasoning overnight or for the next day, preferably outside of the refrigerator, turning it two or three times so that the seasoning penetrates the meat evenly
9
5
10
Stuff the turkey with the stuffing below
11
6
12
Brush the turkey with 1/2 tablet of butter to cover it completely
13
7
14
Wrap the turkey in a sheet of aluminum foil, about 1 meter long, so that it is entirely wrapped
15
8
16
Put the turkey in the oven (preheated) for about an hour and 20 minutes
17
9
18
Remove the turkey from the oven and remove it from the aluminum foil
19
10
20
Return the turkey to the oven for another 10 to 15 minutes to brown.