Stuffed Turkey with Strawberry-Pecan Filling and Mini Mushroom Caps

For the turkey

1 whole turkey (about 4 kg)

1 bottle of dry white wine

1 cup of Cognac

1 cup of Madeira wine

Lemon juice from 2 lemons

3 sprigs of rosemary

1 onion

3 cloves of garlic

1 teaspoon of chopped fresh thyme

1 small red bell pepper

Salt and black pepper to taste

Filling for the breast

3 cups of almonds, chopped

5 dried strawberries, chopped

5 dried apricots, chopped

50g of chopped hazelnuts

100g of cold butter, cut into small pieces

Filling for the body

1 cooked chicken breast, diced

4 cups of cooked white rice

1/2 teaspoon of paprika

1 tablespoon of chopped fresh parsley

Salt and black pepper to taste

100g of cold butter, cut into small pieces

For the filling for the mini mushroom caps (24 units)

300g of unsalted butter

400g of all-purpose flour

2 eggs

1 teaspoon of salt

For the turkey breast filling

Combine everything and use it

Reserve any leftover for the body filling.

For the body filling

Combine all ingredients and use it

Any leftover rice can be used as a garnish. Before serving, add small pieces of butter and warm in the microwave.