DOMINIQUE CORNIN MÂCON-CHAINTRÉ 2017 or NITTARDI BELCANTO CHIANTI CLASSICO 2016
You say Christmas, you say turkey. Stuffed turkey is the Christmas classic par excellence. Traditions are there to be honored, aren't they? In a year in which so much has already been thrown overboard, we cling more than ever to what is still familiar. Christmas is different this year because of the corona measures, the table is set for significantly fewer guests, but the Christmas dish, that stuffed turkey, we will not let us take away.
Stuffed turkey is matched by both the wood-aged chardonnay from Dominique Cornin from Burgundy and a Chianti Classico from Nittardi, made from no less than 8 different grapes. Both organic wines are available for 21.95 euros and 19.95 euros per bottle respectively in our wine shop or via this website. Click on the purple links for more information about these top wines.
FOR 4 TO 6 PEOPLE
1 pickled turkey
6 sprigs of rosemary
bunch of sage
2 celery stalks
6 cloves of garlic
3 red onions
1 winter carrot
butter at room temperature
300 grams of half-and-half minced meat
8 slices of pancetta
handful of dried apricots
Preheat the oven to the highest setting. Melt a knob of butter in the pan over high heat, along with 8 slices of pancetta and some sage leaves. Finely chop the peeled garlic cloves, chop the red onions and slice the celery and carrot. Grab another pan and fry the garlic, onion, carrot and celery for a few minutes until soft.
Pat the gutted turkey dry with kitchen paper. Place the turkey on a cutting board with the neck side facing you. Then gently run your fingers under the skin and pull the skin as far away from the meat as possible. The skin should definitely not tear or break. You leave the sides of the sheet untouched. To stuff the turkey, you must be able to get under the skin with one hand.
Fill the cavity of the turkey with the minced meat, the fried pancetta with sage, the apricots and some sprigs of rosemary. Tie the legs together with some kitchen twine. Place the stuffed turkey in a roasting tin on the wire rack, drizzle it with a little lemon juice and brush with butter. Sprinkle some more rosemary and sage on top and grind some sea salt and fresh black pepper over it. Sprinkle the onion, carrot, garlic and celery mixture around the turkey in the roasting pan.
Lower the oven temperature to 180 degrees. Cover the turkey with aluminum foil and place the roasting pan in the oven for about 2 hours. Let the turkey fry for another 45 minutes, so that it gets a nice brown skin.
Sharon Dreissen & Inge Kavelaar