Put on the oven (th.5 – 150°C).
Skin the puddings and put them in a bowl. Add the fine stuffing, one egg, the petits suisses, salt, pepper and mix carefully with the champagne. Put the stuffing in the ventral cavity and into the side of the neck. Sew and tie up the turkey. Cook in the oven for 3 hours. Drizzle regularly with the stock.
Halfway through the cooking time, add salt and reduce the heat down to th.4 (120°). Meanwhile, prepare the pancakes. Peel and grate the apples and potatoes. Add the whisked eggs, the fresh cream, salt and pepper. With the mixture, prepare small pancakes. Put a small piece of butter in a non-stick pan and let it melt ; cook the pancakes 5mn on each side.
Arrange the turkey on a dish, put the pancakes around it. Put the deglazed cooking juice in a sauceboat.
Ingredients
- One turkey (Mesnil Farm)
- 3 black puddings and 3 white puddings
- 200g fine stuffing
- 4 eggs
- 2 petits suisses
- 10cl of champagne
- 40cl of stock
- 3 soup spoons of fresh cream
- 6 apples
- 6 potatoes
- butter
- salt
- pepper.
Legal Mentions - Realisation : Netskiss