Stuffed turkey with mushrooms and pancetta

Name: stuffed turkey with mushrooms and pancetta
Cook time: 25 min
Total time: 130 min
Yield: 9
Cuisine: American
Ingredients: 2,5 kg Turkey; 1 shallot; 2 twig rosemary; 150 g mushroom tent; 95 g peeled pistachio nuts; 50 g pancetta; 3 el traditional olive oil; 2 slice Spelt Bread; 300 g minced chicken

Turkey stuffed with shallot, rosemary, mushrooms, pistachios, pancetta, spelled butter and chicken mince.

Ingredients

Kitchen Stuff

1 toaster
1 baking dish or roasting pan
1 meat thermometer

Directions

Take the turkey 30 minutes before preparation from the refrigerator. Meanwhile, cut the shallot.
Remove the needles from the sprigs of rosemary and finely chop the needles. Cut the mushrooms coarsely. Chop the nuts coarsely. Slice the pancetta.
Heat the oil in a large frying pan and fry the pancetta and shallot for 2 minutes on low heat. Raise the heat and bake the mushrooms for 2 minutes.
Add the rosemary and let it cool.
Preheat the oven to 180 ° C.
Cut the crusts of the sandwiches. Toast the bread in a toaster and cut into cubes of 1 cm.
Mix the chicken with the bread, the nuts and the mushroom pancake mixture. Fill the turkey with it.
Rub the turkey with the rest of the oil and sprinkle with salt and pepper.
Put the turkey in the oven dish or roasting pan with the breast down and leave to brown and cook for about 1½ hours.
Turn over after 45 minutes. Check with the meat thermometer in the middle of the filling if the turkey is cooked, the temperature must be 70 ° C.
Remove the turkey from the oven, cover with aluminum foil and let it rest for 15 minutes before cutting it.