Christmas turkey is something cooked in many houses these days. We decided to make it too.
But the recipe is not usual at all. We gonna stuff the turkey with cherries and grapes, serve it on pancakes with cabbage and celery under the spicy sauce!
First of all we should find the best femme fatale in the world of turkeys! It must be big. To make it delicious we need: a pineapple, ginger, honey, cinnamon, cloves, onion, garlic, a little salt and sugar, water. This all is for marinade.
For pancakes we need: eggs, flour, a bit of salt, milk.
For the filling: cabbage, onions and celery. Besides you need to buy frozen cherries without stones, grapes and a bottle of dry red wine.
The turkey is to be marinated in advance, a day before the cooking. It’s important. We mix the pineapple fresh, ginger, some honey, cloves, cinnamon, garlic and onion, add water and leave the femme fatale at a cool place.
By the way, it must be fully epilated first.
Cook pancakes some hours before baking the turkey. Their recipe is quite easy: flour, milk, eggs, a bit of salt.
The filling for the turkey is to be made in advance too. Defrost the cherries and pour it over with the dry red wine. Right before the stuffing mix it all with fresh light seedless grapes.
Then stuff the turkey with the mix of the berries.
Then we close the turkey’s bottom with wooden skewers or sew it with culinary thread.
Now we put the turkey on the pan, remains of the berry stuffing can be placed around. Now the dish is ready for baking at temperature 140-160 C.
The first stage of the baking takes 20-40 minutes depending on your oven. Meanwhile we can go back to the pancakes.
We start make the filling – we fry the cabbage, onion, grated celery. We fill the pancakes and put them on the plate.
It’s time for the turkey to come out.
We warp it into foil and place it back in the oven for 60-90 minutes more. The temperature we need is 120-160 C now.
Then we put the ready turkey on the lettuce carpet. The pancakes need to be heated a bit in the oven and cut diagonally. The juice in which we marinated the cherries is used now as the sauce for the meat.