Tuesday, December 30, 2014

Roast Turkey with Stuffing

No Christmas in Britain is complete without a traditional roast turkey, accompanied by mountains of roast potatoes. But be prepared to wake up early on Christmas Day or New Year's Day, because you will need all morning to cook it. And the bigger it is, the longer it takes to cook. The secret to a great Christmas meal, apart from a good quality turkey, is delicious stuffing, a large variety of vegetables and lots of tasty (sabrosa) gravy.(salsa hecha con el jugo de la carne)

Ingredients for 10 people                                
For the turkey
0 lb turkey
10 rashers (lonchas) of bacon
mixed herbs
salt and pepper
For the fruity stuffing
turkey liver (hígado)
1 medium onion, chopped (cortada en trozos pequeños)
1 clove of garlic (un diente de ajo)
10 slices (rodajas) of bread, without crusts, (costras) soaked () in milk
½ c. dried apricots (albaricoques) chopped
½ c. dates (dátiles) chopped
½ c. flaked almonds (almendras)
1 glass sweet wine
tsp coriander powder (cilantro en polvo)
salt and pepper
 Finely chop the onion and garlic and cut the liver into small pieces. Fry the onion, and when it begins to turn golden,(se dore) add the garlic. After a minute, add the liver, salt, pepper and coriander. When the liver changes colour, pour in (vierte) the wine, simmer (hierve a fuego lento) for a minute and remove from the heat.(sácalo del fuego) Mix with the rest of the ingredients and stuff (rellena) the turkey.

Preheat the oven (horno) to 375ºF/190ºC. Rub (frota) the turkey with salt, pepper, herbs and butter and place breast side down (boca abajo) on a baking tray.(bandeja de horno) Cover loosely with aluminium foil (papel de aluminio) and transfer to the oven – it will need 18 minutes for every pound. Baste (rociar con su jugo mediante su cocción) frequently to stop the skin burning.(para evitar que la piel se queme) Remove the foil an hour before the turkey is cooked. Half an hour before it is done, place the bacon over the turkey. You can test if it is cooked with a sharp (afilado) knife – the juices have to be clear.

Serve with roast vegetables and gravy made from the meat juices.