It’s really worth heading to the kitchen inspired by America to borrow a recipe for turkey stuffed with a pear filling.
Ingredients
- Turkey – 1 piece
- Egg – 1 piece
- Country bread – 250 g
- Onion – 3 pieces
- Pear – 8 pieces
- White wine – 150 ml
- Chicken broth – 1.2 l
- Butter – 400 g
- All-purpose flour – 2 tablespoons
- Potato starch – 2 tablespoons
- Honey – 200 g
- Milk – 400 ml
- Parsley – 10 g
- Black pepper – 0.25 teaspoon
- Salt – 2 teaspoons
- Dried thyme – 2 teaspoons
Preparation
In a pot, mix white wine, honey, 200 ml chicken broth, 120 g butter, and one peeled, deseeded, finely chopped pear. Place the pot over medium heat and heat until boiling. Then reduce the heat and simmer for another 20 minutes. Remove from heat, let it cool, then blend until smooth. Set aside.
Cut the bread into cubes (you should get about 5 cups) and transfer to a large bowl. Pour in the milk and let the bread soak it up, stirring occasionally.
Peel and deseed one pear, then finely chop it. Add to the bread. Finely chop one onion. In a skillet, heat 60 g of butter and sauté the onion until translucent, then add it to the bread and pears. Add the egg, chopped parsley, 1 teaspoon of salt, and 1 teaspoon of thyme to the bowl. Mix everything well, then add 2 tablespoons of the previously prepared glaze and mix again. Set the bowl with the stuffing aside.
Preheat the oven to 220-240 degrees Celsius. Wash and dry the turkey thoroughly.
Melt 220 g of butter, let it cool, then mix it with the remaining thyme, salt, and pepper. Rub the turkey all over, inside and out, and also under the skin on the breast, with the melted butter mixture. Slice the remaining onion into thin strips and spread evenly on the bottom of a roasting pan. Place the turkey on top of the onion, then stuff it with the prepared stuffing. Tie the turkey legs with kitchen twine to prevent the stuffing from falling out.
Mix 1 liter of broth with 1/2 cup of the previously prepared glaze and pour it into the bottom of the roasting pan. Cut the remaining pears in half and arrange them around the turkey. Place the meat in the preheated oven. After 30 minutes, reduce the temperature to 180 degrees Celsius and roast the turkey depending on its weight (about 15-20 minutes per kilogram). Every 15 minutes, baste the turkey with the juices collecting at the bottom of the roasting pan, and about every third time, also brush the meat with a little of the remaining honey and wine glaze. Occasionally, rotate the roasting pan in the oven to ensure even cooking of the turkey. When the turkey is ready, remove it from the oven, collect the sauce from the bottom of the dish (about 3 cups), and transfer it to a saucepan.
Place the saucepan over low heat, add 2 tablespoons of potato starch and 2 tablespoons of all-purpose flour, and mix until the sauce is smooth and free of lumps. If you want the sauce to be thicker, add more flour.
How to Serve Serve the turkey with the prepared sauce.
