Prep. time: 20 minutes
Cooking time: About 2 1/2 hours
A traditional recipe as served at the Sucrerie de la Montagne in Rigaud
So as not to forget their French roots, Quebecers also prepare a turkey for the Christmas eve réveillon, stuffed with cognac, apples and raisins.
- Wash the raisins; drain, combine them with the cognac and leave to soak. Soak the bread crumbs in the milk.
- Finely chop the onions, sauté them for a few minutes in a skillet in hot oil.
- Peel, core and dice the apples; add them to the onions and cook 5 minute more; set aside in a bowl.
- Chop the chicken livers and the liver from the turkey; sear in hot oil.
- Drain the raisins, reserving the cognac. Pour the cognac onto the livers. Once it boils, flambé it and let reduce by half.
- Finely chop the ham.
- Finely chop the pork; sear it in the pan; add to the apples the livers, pork, raisins, ham, bread crumbs and egg; season with salt and pepper.
- Stuff the turkey with this mixture. Tie up the opening. Brush the turkey with oil and place into a 220° C (425° F) oven for 40 minutes. Reduce the heat to 200° C (400° F). Add a few knobs of butter and baste frequently.
- Peel the carrots. Slice into rounds. Place into cold water and cook with the butter and sugar.
- Cut the broccoli into little florets; steam and then sauté in a little butter.
- To serve, place the turkey on a warmed serving platter, accompanied by the carrots and broccoli florets. Serve the degreased jus on the side.
Photo : ID : 13642491 / Heinz Leitner / MSCOMM
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