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Mónica Jiménez

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Recipe of Red Wine Turkey with Apple Filling
Recipe

Red Wine Turkey with Apple Filling

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Delicious and light recipe of red wine turkey with apple filling, ideal for Christmas eras. Being light will help your guests stay with a good taste in your mouth.
Learn more about Mónica Jiménez

Ingredients

12 portions
  • 1 smoked turkey
  • 1 bottle Red wine
  • 2 onions, big
  • 1 celery
  • 1 kilo apple
  • 1/4 kilos walnut, chopped
  • 90 grams butter
  • 1 jet oil
  • 1 pinch curry powder, to taste
  • 1 pinch black pepper, to taste

Preparation

Two or three days before Christmas Eve, remove the turkey from its package and let it marinate with the red wine in a deep dish. During the next two days and even before putting it in the oven, turn the turkey from time to time, so that it is impregnated with wine everywhere. The amount to use of wine will depend on the size of the turkey.
Preheat the oven to 200 ° C.
Chop the onion finely and sauté it in the butter and the oil drizzle.
Add the chopped celery and fry it. Add the apples, peeled and chopped into cubes about 1 cm and mix very gently.
Add the chopped walnut, season with curry, salt, pepper and 1 cup of red wine.
Mix very softly and simmer for 10 minutes, or until the apples are cooked but firm, without mashing them.
Bake the turkey for about 2 hours, when the wine is cooked and the turkey is heated, continuously bathing the top part to prevent drying.

PRESENTATION

Once out of the oven, arrange in the serving dish or tray, the apple filling in the hole and next to the turkey, and serve the slices with a little filling to the side. It is a light way to enjoy the main course of Christmas.

TIPS

You should not put the stuffed apples in the oven, they would fall apart becoming puree.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Anonymous
15/01/2015 18:46:21
Efectivamente es una receta muy sencilla y ligera. El pavo es ahumado, por lo tanto, además del vino tinto, no necesita ningún aliño más. El "relleno" es más una guarnición, que si va sazonada con sal, pimienta y un poco de vino en que se ha marinado el pavo.
Anonymous
27/12/2014 12:17:36
Incompleto Su receta me parece demasiado superflua... no provee ningún detalle acerca de los aliños recomendados para marinar el pavo.   El sabor del pavo es muy importante para el tipo de acompañado o relleno sugerido.

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