Christmas turkey from the authentic Mediterranean

Stuffed Christmas turkey typical of the Catalan tradition. It's an interesting and rewarding recipe: It's very festive and accessible to novice home cooks at the same time.

The Catalan tradition of eating stuffed turkey for Christmas dates back to the 16th century when turkeys first arrived from Mexico.

The basic recipe for the Catalan-style stuffed Christmas turkey hasn't changed much since then. Prunes and pine nuts, the best vi ranci, or lacking this sherry, the best pork loin, and select winter truffles for demanding gourmets.

As the saying goes: Per Nadal, ric i pobre mengen gall. In English: At Christmas, wealthy or poor households, all eat turkey.

Ingredients for this Christmas turkey

Serves 8 to 10

• One 10 pound (4,5 kg) turkey
• 2 pounds (900 g) prunes (dried plums)
• 10 ounces (300 g) pine nuts
• 4 ounces (100 g) dried peaches – cut in halves
• 10 ounces (300 g) pork sausage – cut into about 1 inch (3 cm) pieces
• 10 ounces (300 g) boneless pork loin – diced
• 2 apples: reineta, fuji or similar – peeled and cut into wedges
• 1 cup (20 cl) vi ranci or medium-dry sherry
• 1 cup brandy or dry white wine
• 1/2 cup hot water
• 1/2 teaspoon cinnamon powder
• 1 pinch nutmeg powder
• Lard – about 2 pound (900 g)
• Salt
• Optional: 1 black winter truffle of about 1 ounce (30 g) – grated or sliced

Christmas turkey preparation method

Preparation time: 30 minutes.
Cooking time: 3 hours.

1. Remove the giblets and neck from the Christmas turkey.


2. Wash and pat dry the turkey.


3. Season the pork loin with salt and pepper. Season the sausages carefully because they often contain salt and pepper.


4. Add 1 tablespoon lard to an earthenware or metal casserole. When the pork fat is hot, add the pork loin and the sausage and brown it for about 5 minutes over medium-low heat. Turn the meat over once or twice.


5. Add the prunes and the dried peaches, and mix well with a wooden spoon. Continue sauteing the mixture for 5 more minutes. Add the apples and pine nuts and brown the whole mixture for 5 more minutes. Stir often.


6. Now add the vi ranci or medium-dry sherry, the cinnamon and the pinch nutmeg and stir well. Adjust salt if necessary. Cook over low heat for about 5 minutes, gently stirring the mixture a few times. Remove from heat.


7. Add the optional truffle and mix gently. Let it cool.


8. Season the whole turkey with salt and pepper.


9. Stuff the turkey with the mixture.


10. Sew the skin around the opening together, and truss the turkey.


• If you are a novice home cook who find it to difficult to sew the skin with needle and thread, truss it only.


11. Rub the exterior part of the turkey with lard. Place an additional slice lard over each breast.


12. Preheat the oven to 375º F (190º C).


13. Add 1 pound lard on a roasting pan.


14. Place the Christmas turkey, breast side up, in the roasting pan. Bake uncovered for 30 minutes. The lard melts and the turkey begins to turn golden.


15. Turn down heat to 300ºF (150 ºC)


16. Remove the roasting pan from the oven and pour the cup brandy or white wine over the turkey. Add ½ cup hot water. Turn it over, and continue baking in the oven, breast side down, for about 2 hours. Baste the turkey by pouring the cooking juices over it every 20 minutes.


17. Turn the turkey over, breast side up, and bake for 30 minutes so that the skin becomes nicely crispy and golden.


18. Remove the trussing string.


19. Pour off the excess fat and sift the dark juices into a sauce bowl.


20. Let the turkey rest at least 20 minutes before carving so that it can redistribute the juices.


21. Place the Christmas turkey in a large platter or serving dish.


22. Serve the turkey whole and carve it in front of your guests.