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Turkey stuffed with chicken livers

❤ Serve this traditional turkey with an Alsace Pinot Gris, and it will bring richness, concentration and rounded character.


  1. 1 turkey (approx 2 kg)
  2. 1 slice smoked bacon (20 x 25 cm)
  3. 1 large knob of softened butter
  4. Salt and ground white pepper

    For the stuffing
  5. 300 g turkey or chicken livers
  6. 1 large, finely chopped onion
  7. 120 g white bread, crusts removed
  8. 1.5 tablespoons roughly chopped almonds
  9. 2 eggs
  10. 100 g fresh pouring cream
  11. 1 knob of butter
  12. Salt
  13. Celery salt
  14. Ground white pepper
  15. 1 tablespoon fresh, chopped marjoram
  16. Grated nutmeg

    For the sauce
  17. 1 tablespoon finely chopped shallot
  18. 1 knob of butter
  19. 10 cl dry sherry
  20. 40 cl chicken stock
  21. 1 teaspoon potato starch
  22. Salt
  23. Ground white pepper

    Stuffing: Wash the chicken livers and chop into small pieces. Fry the onion in butter until golden. Season the liver, add to the onion and allow to cook gently. Place all the ingredients in an ovenproof dish. Cut the white bread into small cubes and combine with the almonds and add to the chopped liver. Mix the eggs, fresh cream, marjoram and nutmeg and add to the liver. Preheat the oven to 220 °C.
    Season the turkey with salt and pepper and fill the cavity of the bird with the stuffing. Stitch the opening. Cover with the bacon and truss the turkey well with kitchen string. Heat the butter in the grill pan in the oven, place the turkey breast down in the pan. Place in the lower half of the oven and cook for 70 - 80 minutes, occasionally turning and basting with the juices.

    Sauce: Fry the shallots in the butter until golden and very hot. Add two-thirds of the sherry and the stock from the bird. Cook for 10 minutes on a low flame. Mix the flour with the remaining sherry and add this to the sauce. Prepare and strain using a Chinois sieve.

    Cut the thighs and the breast of the turkey, make incisions in each, and serve with the stuffing. Serve the sauce separately.

    Serve with croquette potatoes and Brussels sprouts.