Traditional Hungarian Turkey Recipe

Traditional Hungarian Turkey

Traditional Hungarian Turkey

Think of Hungary and goulash probably springs to mind.  However, the Hungarians are famed for much more than one traditional soup.  Hungary is arguably the home of mushrooms after Italy and Russia.  Moreover, its blessed with the sweet, soft chestnut and many of its sweet and savoury dishes benefit from its presence.

This Christmas, the Jones’ household decided to opt for a traditional Hungarian chestnut-stuffed turkey.  Serve with roast potatoes, your favourite vegetables and lashings of gravy for a favourite family feast.

Ingredients

For the stuffing

200g unsmoked bacon lardons or pancetta

100g butter

250g breadcrumbs

200g chestnuts, cooked and chopped

Plenty of thyme and parsley, finely chopped, fresh is best

For the turkey

Turkey whatever weight you need to satisfy your hungry family

Roughly (depends on size of turkey) 50g butter

About (again depends on size of turkey) 6 rashers of streaky bacon

Parsley and thyme

Instructions

Dry fry bacon lardons in frying pan unti most of their fat is released

Traditional Hungarian Turkey

Add butter to pan and melt

Add breadcrumbs and mix

Add chopped chestnuts

Traditional Hungarian Turkey

Season with salt and pepper

Add the herbs

Stir

Traditional Hungarian Turkey

Remove from pan and allow to cool

When cool to handle roll into a ball

Stuff the neck of the turkey with the stuffing ball

(Excess stuffing can be used to make extra stuffing balls or a dish of stuffing which can be cooked separately. Alternatively, freeze a large ball of stuffing to use the next time you want to make a roast dinner.  Ensure you defrost thoroughly before cooking.)

Fill cavity of turkey with thyme and parsley

Coat the turkey with butter and top with the bacon rashers

Traditional Hungarian Turkey

Cover the turkey with foil

Cook on 180 degrees Celsius (lower for a fan oven) according to weight (instructions on packaging) but allow extra time for stuffing

Remove foil 30 minutes before end time

When cooked (juices will run clear) allow to stand for 30 minutes before carving

Traditional Hungarian Turkey

Traditional Hungarian Turkey


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About Charlotte J

Graduate, journalist, blogger and follower of all things media.