Stuffed Roast Turkey
40g goose fat
38 slices of bacon
For the Stuffing:
500g sausage meat
100g dried raisins or cranberries
1 glass of Port wine
Instructions for stuffing:
1.Leave the dry raisins or cranberries to soak in Port wine
2. Melt the butter in a pan, then add the liver
3. Set it aside and use the same pan to quickly fry the sausage meat
4. In a different bowl, mix the sausage meat and the liver and leave to chill
5. Drain the raisins and crumble baguette into bread crumbles take the baguette and crumble it into breadcrumbs
6. Add both to the cooled sausage meat and liver
7. Add salt, pepper and an egg and make sure to mix it well
1.Stuff the turkey with the previously prepared stuffing mixture
2. Sew up the turkey, and then attach 8 slices of bacon to the turkey using some of the goose fat to bard it
3. Add salt and pepper and put in the oven preheated to 200°C for 90 minutes, basting it regularly (make sure to add a bit of hot water during the baking)
4. Remove pips from dates and prunes, then role each of them with a slice of bacon
5. After the turkey has cooked for 90 minutes, remove it from the oven and remove the 8 slices of bacon that covered it, return it to the oven for another 30 minutes, basting it regularly until the top is nicely and evenly browned.
6. Add the dates and prunes to the pan all around the turkey and reduce the heat to 170 °C, and leave it for another 25 minutes, basting it regularly
Pour the cooking juice from the turkey into a saucepan, add the Port that you used for soaking the raisins. Cook for about 2 minutes until it thickens. Use for plating!
While preparing the table do not forget to knot the tablecloths. The French do it so the Devil cannot hide beneath the table.
If Turkey is not your favorite, don’t worry, you’ll probably be full of all the delicious appetizers that are traditionally served in France.
You can expect to find Oysters served on a large platter with ice, smoked salmon on bread slices or the famous Foie Gras. (Specialty made out of a liver of a duck or a goose). Of course, a cheese platter is inevitable. During Christmas time you can stumble upon camembert with truffles.
Traditional dessert is Bûche de Noël or Christmas log, a rich chocolate cake filled with chocolate cream.
The night before Christmas is called Le Réveillon. It comes from the word réveil which means “waking” because this is the night when everyone stays awake long in the night. If during the night you discover the nativity scene or “crèche” that was carefully set up by the French family have a closer look at the little figures. Apart from baby Jesus or Mary you can see all kind of figures such as a Butcher, a Baker, a Policeman and a Priest.
In this night Champagne is an absolute must, however mulled wine can easily be found at Christmas markets. The oldest and the biggest Christmas market is the one in Strasbourg also known as Christkindelsmärik ("Market of the Christ Child"). The market is very popular and approximately 2 million people visit it every year!
While you are there do not forget to treat yourself with Papillotes. The story says they were invented in the 19th century in Lyon. A young apprentice who was working in a chocolate factory fell in love with a girl and decided to wrap a chocolate in paper with his love letter. When the factory owner saw it, he thought it was a great idea and ever since then each Papillot contains a little message or a joke inside.
Many children send their letters to Santa Clause, but in France they get a reply too!
According to the 1962 law, every letter addressed to Santa Claus has to be responded!
With that being said, the delicious food is not over when Santa Claus leaves! On 6th of January try the Galette des Rois. It is a sweet flaky cake best served straight out of the oven. The one who finds the lucky charm or la fève, that is hidden in the cake gets to be the King of the date. (Store bought will even come with a paper made crown!)
Joyeux Noël everybody!