Christmas Turkey Stuffed with Fruits

A dish with a lot of different savors. Very enjoyable and not traditional for Christmas!


Take 4 apples: Peel, core, dice and soak them and the prunes in the wine for an hour.

Mix them with the bread, onion, cheese, eggs, some of the minced rosemary and sage , the crumbled bay leaf, and season the mixture (salt and pepper).

Preheat your oven (170 C).

Clean the turkey and salt and pepper the cavity and fill it with the stuffing, sealing the openings by skewering them shut. Truss the bird, put it on a rack, breast side up, and roast it for 2 hours, basting it occasionally with the pan drippings.

Turn the heat up to 190 C, remove the bird from the oven briefly to lay the finely sliced pancetta over the breast, and return it to the oven for another half hour.

While it's roasting, core the remaining apples, peel them if you want, slice them, and sauté them in the butter, with the minced garlic and a pinch of salt. Serve them with the turkey.

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