1 turkey weighing around 5 kg
3 cloves of garlic
1 large onion
1 tablespoon salt
2 tablespoons black pepper
1 cup water
1/2 cup vinegar
For the filling:
1 cup butter or margarine (240 g)
750g prosciutto, finely chopped (can be made using a food processor)
1/2 kg onions, finely chopped
750g sweet herbs (the vegetable), cut into thin slices
250g mushrooms, sliced
400g French peas, shelled and diced (with the shells)
The turkey's giblets and breast meat, finely chopped
1 egg
Salt and black pepper to taste
1 tablespoon thyme
1 turkey weighing around 5 kg
3 cloves of garlic
1 large onion
1 tablespoon salt
2 tablespoons black pepper
1 cup water
1/2 cup vinegar
For the filling:
1 cup butter or margarine (240 g)
750g prosciutto, finely chopped (can be made using a food processor)
1/2 kg onions, finely chopped
750g sweet herbs (the vegetable), cut into thin slices
250g mushrooms, sliced
400g French peas, shelled and diced (with the shells)
The turkey's giblets and breast meat, finely chopped
1 egg
Salt and black pepper to taste
1 tablespoon thyme
Mix all the seasonings in a blender and let the turkey marinate for flavor
Melt the butter or margarine over medium heat, add the prosciutto and onion, cook stirring occasionally for 8 minutes
Add the sweet herbs and cook stirring occasionally for 8 minutes
Add the mushrooms and mix carefully
Transfer to a bowl, add the remaining ingredients and mix carefully
Check the seasoning
Let it cool and refrigerate before using
Stuff the turkey
If there is leftover filling, bake separately
Place the turkey in a roasting pan, brush the entire surface with oil or butter, cover with aluminum foil and bake in a preheated oven (200°C) for 3 to 4 hours
Remove the foil and let it brown
Dish out into 20 portions.
