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Turkey Stuffed with Truffles

10 servings

Ingredients

• 1 pcs Turkey
• 1 kg Truffles
• 500 g Bacon
• Salt (a little)
• Pepper (a little)
• Nutmeg (a little)
• Bacon slices (for tying) (a little)

Instructions

1. Serves 10-12 people.
2. Depending on the size of the turkey, thoroughly clean, peel, and trim 1 – 1.5 kg of truffles.
3. Finely slice 500 g of bacon, finely chop the truffle trimmings, and sauté both with the peeled truffles over gentle heat for 20 minutes; season with salt, pepper, and nutmeg.
4. Prepare the turkey for roasting, without larding, wash, dry inside and out, and fill with the cooled truffles.
5. Sew it up, truss it, tie it with large, thick bacon slices, and, depending on the weather, hang it in a cold, airy place for 4-8 days.
6. Roast for about 1.5 – 2 hours; remove the bacon slices during the last half hour so the turkey can brown, and serve with a rich, brown truffle sauce.

Modernized from a treasured 19th-century German cookbook.