Ingredients

• 1 turkey, approx. 5 kg.
• 500 g boneless pork loin
• 5 large apples
• 1 cup raisins
• 1 small glass cognac
• 10 chicken livers
• 1 bowl stale breadcrumbs
• 1 small glass milk
• 1 egg
• 1 onion
• salt, pepper, oil
• 2 slices York ham
• Accompanying vegetables
• 1 kg carrots
• 1.5 kg broccoli
• 80 g butter
• 15 g sugar

Preparation

1 Wash raisins, drain and soak in cognac. Soak breadcrumbs in milk.

2) Finely chop onions; fry in hot oil for a few minutes;

3 Peel and core the apples; cut into cubes; add to the onions; cook for 5 minutes; set aside in a bowl.

4.chop chicken and turkey livers; sear in oil.

5 Drain raisins, reserving cognac. Pour cognac over livers. As soon as it reaches boiling point, flambé; reduce by half.

6) Finely chop the ham.

7 Finely chop pork; pan-sear; mix livers, pork, raisins, ham, breadcrumbs and egg with apples; season with salt and pepper.

8 Fill the inside of the turkey with this stuffing. Tie up the opening. Bake the turkey, brushed with oil, at 220 degrees C for approx. 40 min. Reduce oven temperature to 200°C. Add a few knobs of butter; baste often.

9 Peel carrots. Cut into slices. Cook in cold water with butter and sugar.

10.cut broccoli into small florets; steam, then sauté in a little butter.

11 To serve, arrange the turkey on a warmed serving platter, accompanied by the broccoli and carrot florets. Serve the fat-free gravy in a sauceboat on the side.