Peru Stuffed with Nonna Antonieta + Decoration + Photo
Ingredients:
1 medium sized turkey (other sizes available)
All ingredients below is for each (1) pound of turkey meat.
Spices;
½ cup of beer for each pound of meat
½ cup dry white wine for each pound of meat
½ cup wine vinegar for each pound of meat
1 head of crushed garlic (if old) remove the crumb
1 chopped onion for each pound of meat
1 pinch grated nutmeg (optional)
1 teaspoon freshly grated ginger or ½ teaspoon (coffee) ginger powder
1 teaspoon or paprika (coffee), or
½ young fingerless pepper or to taste, with (moderation)
1 teaspoon ground bay leaf, or 2 bay leaves
1 teaspoon ground cinnamon
½ teaspoon or ground coffee (clove)
1 bunch of parsley and chopped chives
1 sprigs of rosemary to defoliate
1 stick of mint
1 stick of chopped basil
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon of salt for each pound of meat
Recapping:
The above seasoning ingredients refers to each kilo of turkey meat.
Fresh herbs, remove the twig is only the fresh leaves defolish.
Way of preparing:
Season the turkey the day before.
(DO NOT BURST THE SKIN OF PERU). Peel off the skin from the chest and thighs carefully rub the seasonings thoroughly and leave to soak the mixture of white beer, white wine and vinegar, and other seasonings.
On 24.12.17 (on Christmas Eve) place the turkey in a large cauldron with the garlic vine.
Bring to the fire as soon as you boil leave for half an hour (30 minutes) to give a boil with the pan without lid.
After cool remove all the seasonings, dry inside and out, with paper towel or with (a white cloth well cleaned).
Pour a lot of butter under the skin of the chest and thighs.
Grease whole turkey with butter.
The amount of butter in the chest and thighs is a large portion and also above.
Besontar the whole turkey, that is to say, besides the chest and the thighs
Grease all turkey well, inside and out.
Put it into a deep shape with a little bit of the cooked broth. As it is drying, put one more ladle of the brewed broth at a time
Cover with aluminum foil
Leave space to not stick to the skin.
Bake in preheated oven (low heat) 160 ° C
Bake counting 40 minutes (for pound of meat), ie (low heat).
Forty minutes before removing the turkey from the oven, remove the foil and let it flush.
The farofa is served separately or around the turkey.
You can use the farofa as stuffing of the turkey.
Decoration:
Decorate to taste, see photo
Farofa or Filling:
Ingredients:
2 sour apples, shelled, diced into cubes,
½ cup corn oil
1 large grated onion
1 stalk of celery, cut into thin slices
1 garlic, only white part finely chopped
1 cup of water and salt biscuit, ground in the processor, or blender, can substitute for cornmeal
100 grs. of chopped walnuts,
100 of raisins without seeds,
3 tablespoons dry white wine, salt and pepper finger of young (seeded) finely chopped (in moderation)
2 tablespoons (soup) well filled with grated Parmesan cheese, or to taste.
1 tablespoon capers (optional)
1 spoonful of pure bee honey, does not serve the counterfeit ..
Notice:
** If your religion does not allow you to put cheese together with farofa from Peru or another bird, remove it, it will not be necessary. **
How to prepare the filling:
Saute the onion and garlic in the oil, add the chopped celery, the apples, sauté until well cooked. If you need to add a trickle of water.
Add the walnuts, raisins, wine, salt, pepper and lastly the biscuits mashed with the grated cheese.
If the farofa becomes dry add a little oil, or water
To serve:
Place the turkey on a silver or stainless steel platter, and garnish with Portuguese nuts cooked in bark, add walnuts, hazelnuts, almonds all with peels.
Over the turkey slices of pineapple compote and in the center of each slice a cherry or black plum.
Note:
FREEZING:
You can make turkey without farofa and freeze.
Remove from the freezer the day before and on Christmas Eve 2 to 4 hours before, depending on the size of the bird, put in the preheated oven, after hot lower the oven to 150 º C to go slowly heating and do not burn and also not to dry .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Stay on the watch so you do not get over the point.
Do not leave the oven close to not forget.
At Christmas time, people get euphoric and lose track of time.
And even more with the heap of people and children surrounding the house snooping around.
The decoration recipe red, green, yellow chili, and purple cabbage, onion flower I will publish next.
Reason:
For anyone to complain that the recipe is too
Ingredients:
1 medium sized turkey (other sizes available)
All ingredients below is for each (1) pound of turkey meat.
Spices;
½ cup of beer for each pound of meat
½ cup dry white wine for each pound of meat
½ cup wine vinegar for each pound of meat
1 head of crushed garlic (if old) remove the crumb
1 chopped onion for each pound of meat
1 pinch grated nutmeg (optional)
1 teaspoon freshly grated ginger or ½ teaspoon (coffee) ginger powder
1 teaspoon or paprika (coffee), or
½ young fingerless pepper or to taste, with (moderation)
1 teaspoon ground bay leaf, or 2 bay leaves
1 teaspoon ground cinnamon
½ teaspoon or ground coffee (clove)
1 bunch of parsley and chopped chives
1 sprigs of rosemary to defoliate
1 stick of mint
1 stick of chopped basil
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon of salt for each pound of meat
Recapping:
The above seasoning ingredients refers to each kilo of turkey meat.
Fresh herbs, remove the twig is only the fresh leaves defolish.
Way of preparing:
Season the turkey the day before.
(DO NOT BURST THE SKIN OF PERU). Peel off the skin from the chest and thighs carefully rub the seasonings thoroughly and leave to soak the mixture of white beer, white wine and vinegar, and other seasonings.
On 24.12.17 (on Christmas Eve) place the turkey in a large cauldron with the garlic vine.
Bring to the fire as soon as you boil leave for half an hour (30 minutes) to give a boil with the pan without lid.
After cool remove all the seasonings, dry inside and out, with paper towel or with (a white cloth well cleaned).
Pour a lot of butter under the skin of the chest and thighs.
Grease whole turkey with butter.
The amount of butter in the chest and thighs is a large portion and also above.
Besontar the whole turkey, that is to say, besides the chest and the thighs
Grease all turkey well, inside and out.
Put it into a deep shape with a little bit of the cooked broth. As it is drying, put one more ladle of the brewed broth at a time
Cover with aluminum foil
Leave space to not stick to the skin.
Bake in preheated oven (low heat) 160 ° C
Bake counting 40 minutes (for pound of meat), ie (low heat).
Forty minutes before removing the turkey from the oven, remove the foil and let it flush.
The farofa is served separately or around the turkey.
You can use the farofa as stuffing of the turkey.
Decoration:
Decorate to taste, see photo
Farofa or Filling:
Ingredients:
2 sour apples, shelled, diced into cubes,
½ cup corn oil
1 large grated onion
1 stalk of celery, cut into thin slices
1 garlic, only white part finely chopped
1 cup of water and salt biscuit, ground in the processor, or blender, can substitute for cornmeal
100 grs. of chopped walnuts,
100 of raisins without seeds,
3 tablespoons dry white wine, salt and pepper finger of young (seeded) finely chopped (in moderation)
2 tablespoons (soup) well filled with grated Parmesan cheese, or to taste.
1 tablespoon capers (optional)
1 spoonful of pure bee honey, does not serve the counterfeit ..
Notice:
** If your religion does not allow you to put cheese together with farofa from Peru or another bird, remove it, it will not be necessary. **
How to prepare the filling:
Saute the onion and garlic in the oil, add the chopped celery, the apples, sauté until well cooked. If you need to add a trickle of water.
Add the walnuts, raisins, wine, salt, pepper and lastly the biscuits mashed with the grated cheese.
If the farofa becomes dry add a little oil, or water
To serve:
Place the turkey on a silver or stainless steel platter, and garnish with Portuguese nuts cooked in bark, add walnuts, hazelnuts, almonds all with peels.
Over the turkey slices of pineapple compote and in the center of each slice a cherry or black plum.
Note:
FREEZING:
You can make turkey without farofa and freeze.
Remove from the freezer the day before and on Christmas Eve 2 to 4 hours before, depending on the size of the bird, put in the preheated oven, after hot lower the oven to 150 º C to go slowly heating and do not burn and also not to dry .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Stay on the watch so you do not get over the point.
Do not leave the oven close to not forget.
At Christmas time, people get euphoric and lose track of time.
And even more with the heap of people and children surrounding the house snooping around.
The decoration recipe red, green, yellow chili, and purple cabbage, onion flower I will publish next.
Reason:
For anyone to complain that the recipe is too
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