Turkey stuffed with liver and peanuts

5 kg Turkey

400 g liver turkeys or other poultry

300 g peanuts

2 white bread slice

2 PCs egg

200 ml vegetable oil

20 PCs mushrooms (large)

2 PCs onions

1 kg rutabaga

1/2 tbsp. flour
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120 g butter

1 l broth

200 g figure

1 glass wine

30 g breadcrumbs

30 g tarragon

salt, pepper - to taste

The treated and washed the Turkey dry with a kitchen towel and gently, with both hands, remove the breast bone. Poached in butter with finely chopped onion liver mince together with the soaked bread in milk, mixed with tarragon, salt and pepper, roasted and ground peanuts, and two eggs.

Received meat stuff the Turkey and sew. Add salt, put on a baking tray, drizzle with oil and bake in a moderately heated oven for 2 hours, periodically lubricating the Turkey with oil. Ready remove the Turkey and pan to pour the wine and allow to boil, then sauce, strain, cool, remove the grease and serve in a gravy boat.

Cleaned and washed the turnip dry, cut into cubes, roll in breadcrumbs and fry in the butter, pour the broth (0, 5 l) and cook until tender. Rice cooked in meat broth (500 ml), and washed and sliced mushrooms and saute onion with oil (70 g). Ready Turkey cut (removing lines) into pieces, place in a dish and garnish with turnip, rice and mushrooms.

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