1 turkey (6-7 kg)
1 1/2 cup white wine (Riesling type)
For the filling
1 cup butter
12 green onions, thinly sliced (white and green parts)
1 large onion, finely chopped
1 cup finely chopped parsley
1 medium-sized apple, peeled and coarsely chopped without seeds or peel
6 cups breadcrumbs toasted slightly and coarsely ground
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 tablespoons chopped fresh cilantro
1/2 cup chicken broth
2 large eggs, lightly beaten
For the glaze
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups the remaining turkey liquid (or water if not available)
Salt and black pepper to taste
1 turkey (6-7 kg)
1 1/2 cup white wine (Riesling type)
For the filling
1 cup butter
12 green onions, thinly sliced (white and green parts)
1 large onion, finely chopped
1 cup finely chopped parsley
1 medium-sized apple, peeled and coarsely chopped without seeds or peel
6 cups breadcrumbs toasted slightly and coarsely ground
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 tablespoons chopped fresh cilantro
1/2 cup chicken broth
2 large eggs, lightly beaten
For the glaze
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups the remaining turkey liquid (or water if not available)
Salt and black pepper to taste
To prepare the filling, melt the butter, add the green onions, onion, parsley, and apple
Cook for 10 minutes or until the onion is lightly browned
Place in a large bowl and mix well with the breadcrumbs, salt, black pepper, oregano, and cilantro
Mix again, then add the chicken broth and eggs
Mix once more
If too dry, add a little more chicken broth
Heat the oven to very hot (220°C)
Stuff the turkey without pressing down and close with toothpicks or sew with thick thread
Bake in the oven for 15 minutes
Reduce the oven temperature to (180°C) and bake approximately 40 minutes per kilogram
While baking, baste with white wine
Remove from the oven and let it rest on a covered surface with parchment paper for 30 minutes before carving
For the glaze, melt the butter, add the flour, and stir well until lightly browned
Add 1 cup of chicken broth at a time, stirring constantly
Cook for 5 minutes or until thickened
Rinse the remaining liquid from the baking dish by scraping the bottom, then season to taste
Distribute into 20 portions
Total calories: 9,303.
