O peru de Natal é o rei da mesa festiva, e esta receita tradicional eleva-o a um novo patamar. Com um recheio sumptuoso de três carnes e azeitonas, e marinado numa mistura aromática de conhaque, rum e anis, este peru promete ser inesquecivelmente suculento e cheio de sabor. Uma verdadeira celebração para partilhar com a família. Receita deliciosa de Perú recheado, perfeito para o Natal.

Ingredientes

  • 1 perú 250 g de margarina
  • margarina 100 g de carne de
  • vaca 100 g de carne de
  • vitela 100 g de carne de
  • porco 1 carcassa embebida
  • em leite 100 g de azeitonas
  • pretas Conhaque-rum-anis Sal, pimenta e noz-moscada.

Preparação

  1. Embriague o perú de véspera com conhaque, rum e anis. Mate-o, depene-o e chamusque-o.
  2. Retire os intestinos e o papo, tendo o cuidado de não romper a pele.
  3. Guise os miúdos do perú com cebola e um pouco de Vaqueiro. Passe-os pela máquina juntamente com as carnes de vaca, vitela e porco. Junte a esta mistura a carcassa e as azeitonas aos bocadinhos e tempere com sal, pimenta e noz-moscada. Encha o lugar do papo com este recheio e cosa a abertura com agulha e linha.
  4. Numa assadeira ponha o perú temperado com pimenta em pó e bem barrado com Vaqueiro.
  5. Quando começar a dourar tempere de sal.
  6. Quando assado,retire a linha com que coseu o papo e coloque o perú na travessa em que vai à mesa. Ao lume, ferva o molho do assado com um cálice de conha que e regue depois o perú com ele.
  7. Decore a travessa com cenouras cortadas em bolinhas, estufadas em margarina, puré de batata passado pela seringa e triângulos de pão frito em margarina .

Looking for a Christmas centrepiece with a touch of festive spirit? The English recipe is right this way.

Stuffed Christmas Turkey

A showstopping Christmas turkey is the undisputed centrepiece of the festive table. This recipe offers a wonderfully traditional approach, featuring a rich, flavourful stuffing and a unique boozy marinade that guarantees a moist and aromatic result. The stuffing is a hearty blend of minced beef, veal, and pork, combined with salty black olives and soft, milk-soaked bread, which helps to keep the turkey incredibly succulent as it roasts.

The secret to its festive flavour lies in the overnight marinade. Based on a very old tradition, the turkey is bathed in a mixture of cognac, rum, and anise. This not only imparts a beautiful, subtle warmth and aroma but also helps to tenderise the meat, ensuring every slice is perfectly juicy and flavourful.

For a truly complete feast, serve the roasted turkey with all the trimmings. Roast potatoes are a must, especially when cooked in the same tin to soak up the delicious pan juices. Glazed carrots, Brussels sprouts, and a jug of rich gravy made from the roasting pan drippings will complete the meal perfectly. Remember the most crucial step: let the turkey rest for at least 20-30 minutes after taking it out of the oven. This allows the juices to redistribute, resulting in much more tender meat.

Ingredients

  • 1 whole turkey (around 4-5 kg)
  • 250g margarine or butter, softened
  • 100g minced beef
  • 100g minced veal
  • 100g minced pork
  • The interior of 1 small stale loaf of bread, crusts removed
  • A splash of milk
  • 100g black olives, pitted and chopped
  • A generous splash of each: Cognac, rum, and an anise-flavoured liqueur (like Pernod or Anisette)
  • Salt, freshly ground black pepper, and grated nutmeg to taste
  • 1 onion, chopped
  • The turkey giblets (optional)

Method

  1. The day before, place the turkey in a dish large enough to hold it. Pour over the cognac, rum, and anise liqueur. Rub the liquids all over the bird. Cover and leave to marinate in the fridge overnight.
  2. When you are ready to cook, prepare the stuffing. Place the bread in a bowl and pour over enough milk to soak it. Let it sit for a few minutes, then squeeze out the excess milk.
  3. If using, finely chop the turkey giblets. In a frying pan, melt a knob of the margarine or butter and gently fry the chopped onion until soft. Add the giblets and cook for a few minutes.
  4. In a large bowl, combine the minced beef, veal, and pork. Add the cooked onion and giblets, the squeezed bread, and the chopped olives. Season generously with salt, pepper, and a good grating of nutmeg. Mix everything together thoroughly.
  5. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Remove the turkey from the marinade, pat it dry with kitchen paper, and place it in a large roasting tin.
  6. Loosely pack the stuffing into the neck cavity of the turkey. Secure the skin flap over the opening with a small skewer or cocktail sticks. Rub the entire turkey generously with the softened margarine or butter and season well with salt and pepper.
  7. Roast the turkey for approximately 3.5 to 4 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Baste the turkey with the pan juices every hour or so.
  8. Once cooked, transfer the turkey to a warm platter, cover it loosely with foil, and let it rest for at least 30 minutes before carving.
  9. To make a simple gravy, skim most of the fat from the roasting tin. Place the tin over a medium heat, pour in a splash of cognac, and scrape up all the browned bits from the bottom. Pour this flavourful liquid into a jug and serve alongside the turkey.