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Stuffed turkey with cranberry sauce Ingredients 1 medium turkey 100g butter 200g celery 200g carrot 200g onion 300g stock Sage Salt and pepper Instructions 1. In a baking dish, place the vegetables, cut into large cubes. 2. Then brush the turkey with the butter and season with salt and pepper, and finally add the sage under the skin of the turkey. 3. Bake for 3 to 4 hours at 165 degrees. For the filling 1 baguette 50g butter 100g onion 100g celery 1 clove garlic Half a bunch of parsley Sage Rosemary 100g egg 250g vegetable stock Instructions 1. Cut the baguette into small cubes. Then, in a frying pan, sauté all our vegetables and finally add the aromatics. 2. In a large bowl, put the bread and add all the remaining ingredients and mix well. 3. Finally, put them in a baking dish and bake for about 40 minutes at 180 degrees. Ingredients for the sauce 350g. cranberries 100g brown sugar 150g water zest of 1 lemon Instructions 1. In a small saucepan, boil the fruit with the sugar, zest and water over medium heat for 5 minutes, until the cranberries soften slightly and the sugar melts. 2. Continue boiling for another 5 minutes, until the sauce thickens and has the texture of thin jam. Sweet Potato and Caramel Cookie Mousse Ingredients 300g sweet potato 200g fresh cream 50g Maple syrup Nutmeg Cloves 200g caramel cookies 100g butter Instructions 1. Crush the cookies in a blender and then put them in a bowl with the butter. Mix well and place in the base of the glasses 2. Bake the sweet potatoes in the oven for 40 minutes at 180 degrees or until soft. Then beat the cream in the mixer until it becomes whipped cream. 3. Finally, with light movements, combine the cream with the potato and the syrup, along with the spices. Serve over the cookies.