Christmas Turkey with Kale Choucroute Recipe


Christmas Turkey with Kale Choucroute Recipe

(For 10 people)

Ingredients:

For turkey:

  • 4 kg organic turkey
  • Vegetable oil
  • Salt
  • Freshly ground black pepper
  • 1 carrot
  • 1 onion
  • 1 stick Celery leaks
  • 2 pieces Bay leaves
  • 3 Ltr Chicken Stock
  • Fresh Thyme

 

For Kale Choucroute:a

  • 800 g white cabbage
  • 200 g Kale
  • 300 g moon sliced onion
  • 2 glove garlic
  • 1 1/2 Ltr Chicken Stock
  • 2 pieces cloves
  • 2 g Master seeds
  • 2 g Pink Pepper Corn
  • 800 g Cherry Tomatoes
  • 1 kg Young Potatoes
  • Olive Oil
  • Salt
  • Freshly ground black pepper

 

For the Sauce:

  • 80 g pommery mustard
  • 30 g Demi-glace powder
  • 2 glove garlic
  • 50 ml olive oil
  • Half a liter of water
  • Salt
  • Crushed Pepper

 

Method:

  1. Here is an easy and simple way for you to cook a delicious Christmassy meal to enjoy with your family.

  2. Preheat your oven to 200 degrees, Season the Turkey with Salt, Pepper and Vegetable Oil. Roast the Turkey in the oven until golden brown color. While in the oven, add carrots, celery, onion and Bay leaves and keep it for another 10 minutes. Last, add the chicken stock, cover the turkey very well with aluminum foil and keep it in the oven for 4 hours at 185 degree.

  3. To prepare the Choucroute: place in a large pan olive oil, garlic, onion and sauté the mix until the opinion becomes tender. Add cabbage and sauté well then add the kale, gloves, master seeds and chicken stock. Keep it on slow fire until cabbage and kale soften up.

  4. Peel the potatoes, mix with salt and pepper then put it in an oven tray to be cooked for 25 min for 185 degree. Roast the cherry tomatoes separately in the oven with salt, pepper and olive oil.

  5. For the Grain Mustard Sauce: In a sauce pan, sauté garlic with olive oil. Separately, mix demi-glace powder with water then pour the mix over the garlic. Add salt and pepper and keep it cooking on slow fire. While cooking, add pommery mustard until the mix is reduced for half the quantity. Add salt and pepper.

  6. Last, to present your dish, place the Choucroute at the bottom of the plate, add the potato then the turkey on top. Add the roasted cherry tomatoes around the bird for decoration. Serve the sauce separately.

  7. Bon Appetit and Merry Christmas!

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