Saucer out of series for this Christmas, thanks to cheese and wine.
Learn more about Ivonne Melgoza Ortiz
Ingredients10 portions
Preparation
Fill the turkey with cheese and grapes, reserve some grapes for the garnish.
Heat the butter in the source of the turkey, put it on and turn it over, and grease the whole turkey. Then put it in the oven at 240 º C. 40 minutes to brown.
Add the wine and cover the turkey with aluminum
Leave to cook at a temperature of 220º C.
Remove the turkey from the source, and put it in another hot one and keep it warm.
Pass the juice through the strainer and pour it in a casserole, tie the flour with the broth and add it to the juice; cook gently, stirring constantly until the sauce has thickened slightly.
Remove from the heat, add the cream moving quickly and heat without boiling, season well.
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