Turkey (as a dish)

Ingredients

• Half an onion
• 3 green apples
• 150 ml of orange liqueur, and optionally, half an orange
• 250 ml of water
• 200 ml of chicken broth diluted in water
• 250 g of couscous
• 200 g of bacon pieces
• 250 ml of baby carrots, cut into pieces
• 100 ml of chopped almonds
• 6 tablespoons of butter (approximately 80g)
• 2 tablespoons of fresh sage, chopped (about 6g)
• 1 tablespoon of fresh oregano, chopped (about 3 grams)
• salt and pepper

Place the almonds in a small saucepan, then pour in two-thirds of the liqueur and heat until it boils.

Let it cool.

Melt half of the butter in a pan and add the onion and celery.

Keep cooking until the onion becomes translucent.

Pour in the mixture into a bowl.

Boil water or broth, then add the couscous.

Let it rest for a few minutes.

Dice the pork into small pieces and mix it with onion, celery, grapes, liquor, couscous, walnuts, and apples.

Melt the remaining butter, add the broth, the remaining liqueur, and then pour this mixture over the filling.

Add chopped sage, oregano, and season with salt and pepper.

Fill the hole with string and close the opening by inserting about 4 toothpicks through the skin on each side of the hole, then secure them with string, following the same principle as attaching shoes.

Attach the leg bones together.