Turkey stuffed with kumquat and pistachios, with baked florets – Italian Cuisine


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1) Chop the onion and fry it with a little bit of oil, a pinch of salt is a sprig of sage; join i kumquat washed and chopped with a knife and cook over low heat for 5-6 minutes. Crumble the bread and add it to the sauté; remove the sage, stir and remove from the heat, transfer everything to a bowl and let it cool. Incorporate the eggs, then add 120 g of pistachios, salted and peppered.

2) Flame the turkey, wash and dry it. Salt and pepper the inside, stuff with the filling and sew the opening. With the leftover compound, form a Meatloaf and wrap it in baking paper and then in aluminum.

3) Dissolve the butter, add the sage remained, salt and pepper, season and brush the turkey. Bake for 1 hour and 30 minutes at 190 °, wetting the meat after 15 minutes with wine and then with the hot broth. Halfway through cooking, put the meatloaf in the oven.

4) Clean the it takes and season them with oil, salt and pepper; arrange them on a plate and put them in the oven at 200 ° for 15 minutes. Meanwhile, keep the roast warm out of the oven with the meatloaf. Sprinkle the turkey with the chopped trimasti pistachios and serve with the florets and sliced ​​meatloaf.

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