Ivonne Melgoza Ortiz

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Recipe

Turkey to Wine

Name: Turkey to Wine
Prep time: 180 min
Cook time: 180 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3 kilos Turkey, one piece, clean; 250 grams manchego cheese, Tender; 50 grains grape, peeled and seedless; 60 grams butter; 3 deciliters Madeira wines; 60 grams flour; 1/2 liters broth; 3 deciliters sour cream, thick; seasoning

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Ivonne Melgoza Ortiz

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Saucer out of series for this Christmas, thanks to cheese and wine.

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Ingredients

10 portions

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3 kilos Turkey, one piece, clean
250 grams manchego cheese, Tender
50 grains grape, peeled and seedless
60 grams butter
3 deciliters Madeira wines
60 grams flour
1/2 liters broth
3 deciliters sour cream, thick
seasoning

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.

PRESENTATION

SERVING: Spread the turkey with a little sauce, garnish with grapes and watercress, serve with cooked celery and brussel sprouts, add the sauce in a sauce-boat.