Gérard Bertrand presents: At the table!
Episode 02 - Damien Schmitt
Wine and Food series: renowned chefs enhance Gérard Bertrand wines
Follow the recipe : Christmas turkey leg stuffed with chestnuts and butternut squash
Ingredients (for 6 servings):
- 250g of sausage meat
- 1400g of turkey thigh including 200g of stuffing
- 300g Pork caul
- 90g of chestnut
- 1 bunch of chives
- 150g Butternut
- 7g of Salt
- 10g of flour
- 15g of Cream
- 1 Egg
- 1g of nutmeg
- 2g of Pepper
- 150g of Milk
- Oil
- A few branches for perfume
- 100g of Breadcrumbs
- Truffle
- Fennel and Verbena Wood
Ingredients of the Luter Paste
- 150 g of flour
- 1 Egg
- 10 cl of water
- 1 pinch of salt
- Fennel and Verbena Wood
Preparation of the luter paste
For the luter dough, mix 150g of flour, 1 egg, 10cl of water and a pinch of salt, then mix.
Preparation of Turkey Thigh
- Bone the turkey leg
- Open the thigh flat and trim the edges to obtain a rectangular shape.
- Reserve the trimmings for the stuffing
- Reserve the turkey leg in the refrigerator
- Soak the bread in the milk
- Mince the turkey throat, back and trimmings in the mincer (if you opt for sausage meat, cut the turkey trimmings into small pieces)
- Make small cubes of chestnut and butternut squash
- Mix the stuffing with the salt, pepper, cream, egg, chives chopped beforehand, flour, nutmeg, bread, chestnuts and butternut squash.
- Salt the thigh and place the stuffing on the flesh side.
- Roll the thigh and enclose it in the pork caul fat
- Put 2 tablespoons of oil and 20cl of water in a casserole dish
- Place the thigh in the casserole dish on a bed of fennel wood and verbena and close the lid.
- Close the casserole dish with the sealing paste
- Place in the oven at 130°C for 3 hours
Buy Château de Villemajou Grand Vin Rouge 2018
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