Stuffing
1 cup of finely chopped onion
1/2 cup of toasted and ground pork
1/4 cup of cognac
4 tablespoons of chopped fresh parsley
2 tablespoons of unsalted butter
400g cooked and chopped Portuguese chestnuts
250g cooked and chopped prosciutto
200g cooked and chopped turkey breast or chicken breast
2 eggs
Turkey
2/3 cup of unsalted butter
1.5 kg of green grapes without seeds
1 turkey approximately 5 kg
Salt and black pepper, to taste
Mousseline sauce
2 cups of fresh heavy cream
1/2 cup of cognac
Aids
Parchment paper, skewers, and twine
Stuffing
1 cup of finely chopped onion
1/2 cup of toasted and ground pork
1/4 cup of cognac
4 tablespoons of chopped fresh parsley
2 tablespoons of unsalted butter
400g cooked and chopped Portuguese chestnuts
250g cooked and chopped prosciutto
200g cooked and chopped turkey breast or chicken breast
2 eggs
Turkey
2/3 cup of unsalted butter
1.5 kg of green grapes without seeds
1 turkey approximately 5 kg
Salt and black pepper, to taste
Mousseline sauce
2 cups of fresh heavy cream
1/2 cup of cognac
Aids
Parchment paper, skewers, and twine
Wash and dry the turkey cavity
Mix salt and black pepper and apply it inside and outside the bird
Stuffing
Brown the onion in butter over low heat for 5 minutes
Add the ground pork and cook, stirring, for 1 minute
Remove from heat and place in a bowl
Add cognac, prosciutto, chestnuts, parsley, eggs (beaten), and toasted pork
Mix until you get a homogeneous mass
If necessary, add more toasted pork
Turkey
Fill the bird with three-quarters of the stuffing
Lift the breast skin and position the remaining mixture there
Pull the breast skin down and secure with skewers
Bake the oven at medium temperature
Tie the turkey legs with twine, place it in a roasting pan with the breast side up, and brush with butter
Cover with parchment paper and roast for 2 hours
Regulate constantly with the sauce that forms
Remove the parchment, but leave the protection for the wings
Roast for another 30 minutes
Add grapes and roast for an additional 10 minutes
Place the turkey in a serving platter, arrange the grapes around it, and cover with parchment paper
Mousseline sauce
Brew the sauce formed in the roasting pan in a saucepan
Add heavy cream and cognac, mix, and simmer for 5 minutes
Taste and adjust seasoning
Dress the grapes with the sauce and serve the remainder on the side.
