Catalan-style stuffed turkey

Ingredients

• 1 tender turkey, weighing between 3 and 4 kg
• 250 g of dried black plums
• 200 g of dried navy beans
• 250 g of dried peaches
• 250 g of pig’s ears
• 250 g of sausage
• 250 g of pork loin
• 150 g of bacon
• One glass of dry red wine
• A pinch of ground cinnamon
• A pinch of white pepper
• A pinch of salt
• 1 choice of filling
• water

Pre-cook the navy beans (which have already been soaked) in water with the cleaned pork rind, seasoning halfway through. Also, cook the dried peaches and prunes in a small amount of water, then pit the prunes.

Clean, empty, and pat the turkey dry, then remove the legs and neck. Stuff it with a mixture of cooked and drained beans, diced, deboned ear, sausage, diced pork loin, dried plums, and dried peaches. Season with cinnamon, salt, and pepper.

Season the turkey with double-strand string, rub it with lard, and place it in a dish suitable for the oven. Bake in a preheated oven at medium heat, with top and bottom heat, for about 45 minutes, or until cooked through. About an hour before the end of cooking, brush it with dry sherry.

Once out of the oven, place it on a large plate and pour the strained sauce over it.

Cut the poultry at the table. You can serve it with a lettuce or chard salad, and offer each guest a slice of turkey with their portion of stuffing.