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Lorenza Ávila
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Recipe of Stuffed with Rustic Turkey
Recipe

Stuffed with Rustic Turkey

45 mins
Half
30
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This rich turkey stuffing made with rustic bread is accompanied by cranberry, pine nuts, thyme, garlic, and chard.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 kilo rustic bread
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 45 grams butter
  • 1/3 cups pinion
  • 2 cups onion, chopped
  • 6 cups chard, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cups chicken soup, or turkey broth
  • 1/3 cups cranberry
  • 1/2 tablespoons lemon zest

Preparation

Preheat the oven to 180 degrees centigrade. Position the grid in the center of the oven.
Cut the bread into thick cubes and place in a deep bowl.
Beat the oil and garlic in a small bowl. Add to the bread and mix. Place the bread on a baking sheet, season with salt and pepper and bake for 15 minutes or until it is toasted. Remove from the oven.
Grease a rectangular baking dish with a little butter.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the pine nuts and brown for 2 minutes. Pour into the bowl with the bread.
Melt the remaining 3 tablespoons of butter in the pan and brown the onions for 10 minutes. Add the chard, thyme and garlic and cook for 3-4 minutes. Transfer to the container with the bread.
Pour the chicken broth into the pan and cook until it reduces to just 1 cup. Pour over the bread mixture.
Add blueberries and lemon zest to the bread mixture. Season with salt and pepper.
Pour all the filling into the previously greased refractory. Bake for 20 minutes and serve.

PRESENTATION

Serve the stuffing next to the turkey decorating it with thyme leaves or it can be served inside the turkey.

TIPS

This filling can be done up to 1 day in advance. Just cover and refrigerate after step 8 and do step 9 at the time.

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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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