Sherry-marinated turkey with chorizo and sweet red pepper stuffing -xxx-

Sherry-marinated turkey with chorizo and sweet red pepper stuffing -xxx-

By
ads

The ingredient of Sherry-marinated turkey with chorizo and sweet red pepper stuffing -xxx-

  1. 5-kg free-range turkey, boned (this will give you 2 pieces of turkey meat)
  2. 2 cups medium-dry sherry
  3. 2 tablespoons olive oil
  4. 40g of butter
  5. 2 brown onions, cut in small dice
  6. 2 sausages chorizo, finely chopped
  7. 2 red chillies, seeds removed, finely chopped
  8. 1 tablespoon of sweet paprika
  9. 1 lemon, finely grated the zest, the juice (1/4 cup)
  10. 100g of chargrilled red pepper, cut into dice
  11. 4 cups of white bread cost
  12. 1 cup of persil dish, coarsely chopped
  13. 1 egg, lightly beaten
  14. 1 large red bell pepper
  15. 2 large cloves of garlic
  16. 2 red chillies, seeds removed, finely chopped
  17. 2 egg yolks
  18. 1/2 cup olive oil

The instruction how to make Sherry-marinated turkey with chorizo and sweet red pepper stuffing -xxx-

  1. Place 2 pieces of turkey meat, boneless, in 1 or 2 large ceramic dishes. Pour over the sherry. Cover and refrigerate overnight.
  2. Preheat the oven to 180u00b0C. line a large baking sheet with parchment paper. Heat the oil and butter in a large, deep, non-stick frying pan over a medium heat. When the butter is melted, add the onion and the chorizo. Cook, stirring often, for 10 minutes or until onion is tender. Add the chilli and paprika. Stir until well combined and cook for one minute or until fragrant.
  3. Remove from heat and let cool slightly. Stir in the lemon zest, juice, pepper, breadcrumbs, the persil and the egg in the mixture chorizo. Season with salt and pepper.
  4. Drain the turkey. Place one half of the turkey meat on a flat surface, skin side down. Lay your hand flat on the meat and, using a sharp knife, cut three-quarters of the way through the center of the meat. Turn the flap of meat over so that you have a large flat piece of meat. Place half of the filling on the edge closest to you, along the length of the meat. Press into a sausage shape. Carefully roll meat to enclose the stuffing. The turkey, the skin should now be facing upwards. Secure 4 to 5 lengths of kitchen twine. Place the preparation in the oven. Repeat with the rest of the turkey and the stuffing.
  5. Cook for 1 hour and 15 minutes or until the juices run clear when a skewer is inserted into the thickest part of the meat. Stand, covered, for 10 minutes before slicing.
  6. To make sauce, place peppers on a baking sheet covered with parchment paper. Spray with olive oil. Bake in the oven for 15 minutes. Add the garlic cloves. Bake in the oven for 15 minutes or until the capsicum skin starts to char. Place them in a plastic bag for 10 minutes or until cool enough to handle.
  7. Peel the skin of the pepper and the garlic. Coarsely chop the peppers and put them in a food processor with the roasted garlic and the chilli. Process until smooth.
  8. Add the egg yolks and process until well combined and fluffy. With the motor running, drizzle oil through funnel until a thick, creamy sauce forms. If it is too thick, add a little hot water. Season with salt and pepper.
  9. Serve slices of turkey with sauce.

Nutritions of Sherry-marinated turkey with chorizo and sweet red pepper stuffing -xxx-

fatContent: 1271.002 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 136 grams protein
sodiumContent: 480 milligrams cholesterol

ads2

You may also like