- 60 minutes
- 4 pepole
1 Peel and chop the onion and garlic. Clean the mushrooms and chop them finely with a knife. Take the crust of bread and crumble the crumb. Quickly return to the pan, 2 or 3 minutes, in the pan, with the chopped walnuts, 1 tbsp chopped rosemary leaves, salt and pepper. Drain the preparation and recover the mushroom juice
2 Preheat the oven to 180 ° C. Pour in a baking dish, mushrooms and white wine.
3 Cut the roast turkey horizontally so you can stuff it. Fill the central cavity with the mushroom mixture, close, surround the meat with bacon slices and string it.
4 Put the roast in the buttered dish, cover it with the rest of the rosemary, salt, pepper and cook for 45 minutes, basting regularly with cooking juices.
5 Remove the meat from the oven, remove the string and keep warm. Reduce the sauce in the pan a little. Cut the roast into slices, sprinkle with sauce and serve
1 onion (large) garlic
350 g mushrooms mixed
1 slice of cereal bread
1 tbsp butter
1 tbsp (chopped)
2 rosemary branches
roast turkey (more or less 1kg)