Die Zubereitung

• Peel the shallots and chop them up finely. Wash the livers as well as that of the turkey, sponge them and cut into cubes. Chop up the ham, almonds and pistachio nuts. Wash and chop up the parsley and chervil.
• Melt the butter in a frying-pan and brown the shallots.
• Add the pieces of liver, let cook 2 minutes, turning often then pour it all into a terrine.
• Pour in the Cognac, mix, add the ham, the finely chopped herbs, the breadcrumbs, the almonds, the pistachio nuts, mix again, , add the beaten eggs, salt, pepper and mix again.
• Fill the turkey with this stuffing, and close up with cotton thread, place in an oven dish and let cook 2 and a ½ hours at 180°C, regularly sprinkling with the cooking juices.