CHICKEN AND POMEGRANATE-STUFFED TURKEY, POTATO AND FETA PURÉE, DIJON SAUCE

DINDON ENTIER FARCI DE POULET ET GRENADE SAUCE DIJONNAISE

In collaboration with
Dominique Sanschagrin, Tastevino

6 and more Portions
45 min Prepping
4h Cooking
Recipe Easy

Ingredients

STUFFING

  • 1½ lb. (675 g) Exceldor extra lean ground chicken
  • ½ tbsp. (8 ml) olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 tbsp. (15 ml) chili powder
  • 1 tsp. (5 ml) ground cumin
  • ¼ cup (60 ml) red pepper, chopped
  • ½ cup (125 ml) pomegranate arils
  • ¼ cup (60 ml) cilantro, chopped
  • Salt and freshly ground pepper to taste
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PURÉE

  • 2 large potatoes
  • Salt and freshly ground pepper
  • 1 tbsp. (15 ml) milk
  • 1 egg yolk
  • ¼ cup (60 ml) feta cheese

SAUCE

  • ½ cup (125 ml) white wine
  • ½ tbsp. (8 ml) Dijon mustard
  • ½ tbsp. (8 ml) butter, room temperature
  • ½ tbsp. (8 ml) flour
  • Salt and freshly ground pepper

Directions

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Turkey

  1. Preheat oven to 350°F (180°C). Remove the “Freezer to Oven” turkey from its bag and place it in the roasting pan. Cover and bake immediately. After 3 hours, insert a food thermometer in the thickest part of the thigh without touching the bone.
  2. Continue cooking until the thermometer reads 170°F (80°C).
  3. Baste with the drippings and bake 10 minutes without covering. Repeat twice. The internal temperature should reach 185°F (85°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.

Stuffing

While the turkey is cooking, prepare the stuffing; you’ll only need to heat it when it’s time to serve.

  1. In a frying pan over medium heat, heat the oil and brown the onion until it is slightly caramelized.
  2. Add the ground chicken. Break up the meat using a wooden spoon and let it cook until all its water has come out.
  3. Add the garlic, chili powder, cumin and pepper. Stir in the arils and cilantro.
  4. Season and set aside.

Purée

  1. 30 minutes before the turkey is done cooking, peel and cut the potatoes. Place in a saucepan, cover with cold water, add salt and cook over low heat for about 20 minutes or until tender.
  2. Drain and mash the potatoes using a masher. Add the milk and egg yolk. Mix well with the feta cheese and season. Keep warm.

Sauce

  1. When the turkey is done cooking, transfer the contents of the roasting pan into a saucepan. Add the wine. Return to heat. Thicken with the flour, mustard and butter, whisking until it boils. Season.
  2. Serve the turkey with the feta potato purée, covered with sauce and with some stuffing.