Mustard Turkey

French´s
Enjoy cooking this recipe with your family that combines tradition, charm, and flavor. Prepare this delicious mustard turkey with a stuffing of meat, fruit, and chorizo, covered with mustard and honey and accompanied by a spectacular creamy mustard sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 turkey, from 6 to 8 kilos
  • 1 cup evaporated milk, for the marinade
  • 1/4 cups white wine, for the marinade
  • 3 tablespoons butter, for the marinade
  • 1 cup onion, finely chopped, for the stuffing
  • 1 cup Spanish chorizo, for the stuffing
  • 1/4 cups celery, finely chopped, for the stuffing
  • 500 grams ground pork, for the stuffing
  • 1 cup apple, in cubes, for the stuffing
  • 1/2 cups cranberries, for the stuffing
  • thyme, for the stuffing
  • 1 teaspoon garlic powder, for the stuffing
  • 1/2 cups gravy, for the stuffing
  • 1 cup Dijon Stone Ground®, for the topping
  • 1/2 cups honey, for the topping
  • 1 teaspoon garlic powder, for the topping
  • 1 teaspoon onion powder, for the topping
  • 1 teaspoon oregano powder, for the topping
  • 1 teaspoon fresh thyme, finely chopped, for the topping
  • 1 tablespoon butter, for the mustard sauce
  • 1 cup whipping cream, for the mustard sauce
  • 1 cup sour cream, for the mustard sauce
  • 1/4 cups Dijon Stone Ground®, for the mustard sauce
  • 3 tablespoons white wine, for the mustard sauce
  • salt, for the mustard sauce
  • pepper, for the mustard sauce
  • fruit, and vegetables, for garnish
  • mashed sweet potatoes, to accompany
Preparation
5h
4h
Low
  • In a bowl, mix evaporated milk with white wine. Set aside.
  • Using a turkey injector, inject the turkey with the previous mixture and let it marinate for 8 hours. Set aside.
  • For the stuffing, heat the butter and cook the onion, chorizo, celery, and ground pork in it for 10 minutes.
  • Add the apple, blueberries, thyme, garlic powder, add the gravy, and season with salt and pepper, cook for 5 more minutes. Let cool and set aside.
  • For the topping, in a bowl mix Dijon Stone Ground® with honey, garlic powder, onion powder, oregano, thyme, and season with salt and pepper. Set aside.
  • Stuff the turkey with the preparation from steps 3 and 4, place it on a tray, brush with the mustard and honey topping, cover with aluminum foil, and bake for 4 hours at 180 °C.
  • For the mustard sauce, in a small pot heat the butter, add the heavy cream, sour cream, Dijon Stone Ground®, white wine, season with salt and pepper, and cook for 10 minutes on low heat, stirring constantly. Set aside.
  • Garnish the turkey with orange, tangerine, radish, rosemary, oregano, and carrot. Slice the turkey, serve on a plate accompanied by stuffing and drizzled with mustard sauce.
  • Serve with broccoli, carrot, and sweet potato puree.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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