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Chris Horvath
Turkey with sage
Festive turkey with sage and Prosciutto di Parma.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Heat the oil in a skillet and bake 4 slices of ham in 5 min. Crispy. Turn halfway. Remove from the pan, drain on kitchen paper and crumble.
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Roast the pine nuts in a dry pan over low heat. Cut the ciabatta into pieces. Grate the cheese.
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Chop the onion and finely chop the garlic. Heat the butter in the pan with the remaining shortening. Fry the garlic and onion for 5 minutes on low heat.
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Cut half of the sage leaves and fry for 1 min.
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Roast the lemon, grate the yellow skin of the lemon and add with pine nuts and bread. Bake for 6 minutes on medium heat.
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Add the crumbled Parma ham and cheese from the heat and season with salt and pepper.
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Remove the elastic from the turkey and fill the cavity with the filling. Place the turkey with the breast upwards in the roasting pan.
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Melt the butter in a saucepan and add the oil. Brush the turkey with this mixture and sprinkle with salt and pepper.
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Cover the breast with the rest of the sage leaves and cover the turkey with the rest of the Parma ham.
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Fry the turkey in the middle of the oven for about 2 hours and 15 minutes until done.
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Baste with shortening every 20 min. Check regularly for doneness after approx. 1 ½ hours.
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If you prick the tip of a knife in the thickest part of the turkey and there is clear moisture, the turkey is cooked.
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Remove from the oven and leave to rest for 15 minutes under aluminum foil.
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Nutrition
910Calories
Sodium2% DV50mg
Fat95% DV62g
Protein128% DV64g
Carbs8% DV24g
Fiber24% DV6g
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